1 tablespoon minced dill pickle (we like Claussen)
Salt and pepper
Sandwich bag (for filling)
Alton Brown’s Perfect Hard-Boiled Eggs
Boil enough water to cover eggs. Gently add eggs by lowering in with a spoon.
Boil for 30 more seconds. Cover and reduce heat to a bare simmer. Cook for 11 more minutes
While the eggs are cooking, fill a bowl with ice water. As soon as eggs are done, move from hot to ice water.
Allow to cool for at least 15 minutes. Peel under running water. Store in fridge for up to 5 days.
Best Deviled Eggs
Slice eggs in half, longways. Remove yolks to bowl, reserving whites.
Mash yolks and mayonnaise until smooth. Stir in mustard and pickle. Taste before adding salt and pepper (the more pickle used, the less salt will be needed).
Cut one tiny corner off of a sandwich bag and spoon in filling. Use as a piping bag to fill egg whites. The easiest and cleanest way that I found to do this is to hold the tip in the center of the hollow and pipe until yolk mixture mounds up nicely.