Perfect Hard-cooked Eggs

Basic steps ensure success every time. Use them for our Southwestern spin on stuffed eggs.

"There's more than one way to hard I cook an egg, but we think this is the fastest for achieving perfect yolks. The secret is to not keep the water at a rolling boil the whole time.

See the box below for our quick cooking-and-cooling method. Then, crack and peel the shells under cold running water, and you are ready for irresistible South-of-the-Border Deviled Eggs. For a simple way to give stuffed eggs a pretty presentation, flip to page 172. -SHANNON SLITER SATTERWHITE

South-of-the-Border Deviled Eggs

MAKES 12 SERVINGS

PREP: 25 MIN., CHILL: 1 HR.

1 dozen large hard-cooked eggs, peeled

1 small ripe avocado, peeled and coarsely chopped

2 green onions, finely chopped

2 Tbsp. sweet pickle juice

2 Tbsp. mayonnaise

1 Tbsp. dry Ranch dressing mix

½ tsp. chili powder (optional)

½ cup mild salsa

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.

2. Mash together yolks and avocado in a medium bowl. Stir in green onions and next 3 ingredients until smooth. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chili powder, if desired. Cover and chill at least 1 hour or up to 24 hours. Dollop with salsa just before serving.

CATHY DODSON

KNOXVILLE, TENNESSEE

12-Minute Eggs

* Place eggs in a single layer in a saucepan Add water to a depth of 3 inches, and bring to a rolling boil

* When the water boils, cover pan with lid, and remove from heat Let eggs stand for 12 minutes.

* Dram and return eggs to pan. Fill it with cold water and ice, and let eggs stand for a few minutes to cool Then, crack shells on all sides on your countertop or other work surface. Peel under cold running water, starting at the large end.

Copyright Southern Progress Corporation Apr 2007
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