Slicing Deviled Eggs
How you slice your eggs is a matter of preference, but here are some fool-proof suggestions to help you get the best results when slicing and serving your deviled eggs.
- To easily slice deviled eggs, dip your knife into warm water first. This will produce a smooth slice with no egg stuck to the knife.
- Traditionalists will cut their eggs in half lengthwise, then carefully remove the yolks and place them in a separate bowl.
- Filling deviled eggs: Put the yolk mixture in a small ziplock-type baggie. Cut one corner of the bottom of the bag. Squeeze the filling into the halved egg whites. Less mess, quick and easy.
- If you slice a tiny piece off the bottom of the whites, they will sit better in your egg plate.
See also:
Cooking Tip: Peeling Hard Cooked Eggs
Tips on Cooking and Baking with Eggs
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