Cook Eggs, Don’t Boil

Chopped, sliced or wedged, hard-cooked eggs are the basis of egg salad and add protein and a happy glow to tossed and composed salads and casseroles. Chopped yolks and whites comprise Eggs Goldenrod and Polonaise Sauce. Whole hard-cooked eggs become comforting, familiar deviled eggs or zingy, newly rediscovered pickled eggs. Simply sprinkled with an herb or more fancily coated in sausage for Scotch eggs, hard-cooked eggs are nature’s own hand-held snack food. With a supply of hard-cooked eggs on hand, you’re ready for almost any meal occasion. Hard-cooked eggs are often incorrectly called hard-boiled eggs. Yes, the cooking water must come to a boil. But, you’ll get more tender, less rubbery eggs without a green ring around the yolk and …

Devil Up an Angelic Appetizer

Deviled eggs have earned their niche in the finger-food hall of fame. One of the reasons they’re so popular is that they can be varied in so many ways. For your next barbecue, patio party or picnic, why not go beyond the traditional filling flavorings of mayo, mustard and pickle relish? Experiment with a little taco sauce and chili powder or Parmesan cheese and pesto to create your own signature deviled eggs. For mussless, fussless deviled eggs, simply place the yolks in a 1-quart plastic food-storage bag along with other filling ingredients. Gently squeeze the air out of the bag and seal the bag. Knead until everything is smooth and well blended. When you’re ready to fill the egg white …