ProudGrandma Posted May 5, 2012 Share Posted May 5, 2012 I was planning on bringing deviled eggs to a potluck tomorrow after church, but the eggs didn't peel very well...so what else can I make from them besides egg salad or egg salad sandwiches?? Quote Link to comment Share on other sites More sharing options...
Desert Rat Posted May 5, 2012 Share Posted May 5, 2012 Make more eggs. Sorry. I make deviled eggs all the time and hate when they don't peel! If they are just for my family, I make them anyway. We call them crater eggs. :) Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted May 5, 2012 Share Posted May 5, 2012 I'd just do the egg salad. People like it, it pretty much tastes like deviled eggs anyway. If you buy the tiny loaf of cocktail bread or cut regular bread into six finger sandwiches, they'll fly off the plate. You can even do them ahead of time if you wet a paper towel, wring it out really well, and place it on top the sandwiches before you cover them. It keeps them from drying out. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted May 5, 2012 Share Posted May 5, 2012 (edited) I'd just do the egg salad. People like it, it pretty much tastes like deviled eggs anyway. If you buy the tiny loaf of cocktail bread or cut regular bread into six finger sandwiches, they'll fly off the plate. You can even do them ahead of time if you wet a paper towel, wring it out really well, and place it on top the sandwiches before you cover them. It keeps them from drying out. :iagree: spice it up like deviled eggs and call it "deviled egg spread". (or, you can take the suggestion of my phone's autocorrect and call it "defiled egg spread", lol) For future reference, fresh eggs don't peel well. If you're unsure, leave the eggs on the counter the night before you cook them. They won't go bad, but being at room temp does speed up their aging process, and they'll peel more easily. Edited May 5, 2012 by MyCrazyHouse Quote Link to comment Share on other sites More sharing options...
NotSoObvious Posted May 5, 2012 Share Posted May 5, 2012 Another trick (from my Martha Stewart cookbook) is to take them directly from the boiling water into a bowl of ice and water. She also says to start the eggs out in the pan with the water, then turn the heat on to boil, instead of placing eggs into boiling water. Maybe everyone does this, but it wasn't how I was taught. I use very fresh eggs all the time and I can always peel them *if* I follow her directions. If not, I'm out of luck. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted May 5, 2012 Share Posted May 5, 2012 :iagree: spice it up like deviled eggs and call it "deviled egg spread". (or, you can take the suggestion of my phone's autocorrect and call it "defiled egg spread", lol) For future reference, fresh eggs don't peel well. If you're unsure, leave the eggs on the counter the night before you cook them. They won't go bad, but being at room temp does speed up their aging process, and they'll peel more easily. My iPad made the same correction, but I caught it :-) (It's still way better than correcting 'homeschoolers' to 'h0meh00kers.') Where I live, they put Old Bay on EVERYTHING including deviled eggs. You could add some old bay and call it Cheasapeake Egg Salad :D Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted May 5, 2012 Author Share Posted May 5, 2012 thanks for the advice for "next time"...hope I remember it. I like the idea of little finger sandwiches...I will do that. Quote Link to comment Share on other sites More sharing options...
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