cookware
- saucepan with lid
- mixing bowl (2)
- paper towel
- spatula
- plastic bag
This recipe has improved over time as I learned how to properly boil eggs per my homie, JP (Jacques Pepin). I don't indicate proportions for this recipe because I just season the yolk filling to taste.
1 | In this round of making this recipe, I used JP's cold water method for making hard boiled eggs. Place eggs in a pot of cold water with enough room to cover the eggs in about 1" of water and enough room for the water to boil. Bring the whole pot to a boil, uncovered. When it boils, cover the pot and remove from heat. Let steep for 15 minutes. |
2 | Then submerge eggs in an ice water bath. This step pulls the sulfur away from the yolk surface so that you get bright yellow yolks without that weird green ring. |
3 | Carefully crack and peel eggs under running water. Slice in half and empty out yolks into a mixing bowl. Reserve egg white halves on a paper towel to dry. |
4 | Combine yolks with mayonnaise, mustard, horseradish, and sugar to taste. Mix until texture is smooth and consistent. |
5 | Scrape this mixture into a thick plastic bag. Cut the corner of the bag and pipe the enhanced yolks back into the eggs halves. |
6 | Garnish with optional paprika, parsley and/or capers. |
