- 6 eggs
- Place 6 eggs in a single layer in a medium saucepan and cover with cold water. Bring to a gentle boil, uncovered, over medium-high heat. Remove the pan from the heat. Cover and let stand 10 minutes for a barely cooked-through yolk or 15 minutes for a creamy, fully cooked, pale-yellow yolk.
- Drain off the hot water, then fill the pan with ice water. Let stand until the eggs are cool to the touch.
- Drain off the water, then gently roll each egg on the countertop to evenly crack the shell. Carefully peel, working under slow- running tap water if the shell is sticking.
- The fresher the eggs, the harder they are to peel. If you know you want to make deviled eggs over the weekend, just buy your eggs earlier in the week!
- To prevent that dreaded ring around the yolk, make sure the water is at a gentle, not rolling, boil. High heat causes a reaction between the white and the yolk, which creates that green-gray circle.
- The ice-water plunge stops the cooking and quickly cools the eggs, so you can get peeling pronto!