Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This method is amazing. My brother-in-law at Easter put eggs in the pressure cooker. It was more of a steam bath which worked well. I used the cheap vegetable steamer that you stick in a pot on top of the stove. I brought the water to a boil. Steam the eggs for about 12 minutes. Put them in a cold water bath for about eight minutes. Crack them rolled them under my end. And the shells came off the egg with no problem whatsoever. I give the egg a little rinse to get any tiny pieces of shell off of them I put them on a paper towel to pat them dry. 6 large eggs fine dice half small onion dozen or so capers drained and squeeze out extra moisture chip fine. Fine Chop two small celery stalk with leaves. Two tablespoons sweet relish drained. Use see salt and fresh cracked tricolor pepper. Mix all the chop ingredients. Cut eggs length wise turn and cut again toss in the bowl. Use a S wire type masher and mix all together don’t over mash it. Leave it somewhat chunky. Add at least 2 tablespoons of Hellmann’s mayonnaise. Mix with a spoon. Add more salt or pepper to taste. Using a metal bowl or glass put it in the refrigerator for a few hours to incorporate the flavors. Oh I almost forgot I need at least a tablespoon of plain yellow mustard too. Sometimes I will add a small spoonful of drained horseradish. Anything that has a liquid you should drain it first otherwise your egg salad will be very runny and mushy .
I am 59 years old and this is the first time my eggs have peeled easily! Thank you!
You’re welcome Kathy! I’m so glad you like the method.
Elise – Thank you! What a fantastic find – once you try this method you’ll be hooked! No more struggling to remove the shells. They come off so easily . I’ll be making deviled eggs more often now. Thanks again.
You are very welcome Tom. Glad the method works for you, I love it!
18 medium eggs, big pot drop-in steamer basket (2 layers of eggs), 18 minutes – perfecto! They’re fresh eggs and I needed them to be easy to peel for Easter. Thank you!
Thank you! Have been trying every recommended method even baking. This is by far the best!
Love this. They came out perfect and tasty!! Thank you.
My secret ingredient is I add about 1/4 teaspoon of pure horseradish, a dab of sour cream and a bit of bacon along with the mayo, mustard etc… to mine and get compliments every single time
Perfect hard boiled eggs both times I’ve used this recipe. Steaming the eggs is now my favorite way to cook them. I’ve also noticed that the shells peel off so much easier than my old way of cooking eggs.
A…maz….ing! 11 out of 12 turned out perfectly. I’m 75 and just proved you can teach an old dog new tricks. Tx and Merry Christmas
I was sceptical the first time I tried this. I have diabetes and need a quick protein and after steaming and peeling, I can keep this in the fridge. Quick and easy snack.
That’s cool-thanks for the anecdote
oh….my….goodness!!!!! I am doing the happy dance right now! Thank you so much for this advice on how steaming eggs helps with peeling them. I am making two 18 pack eggs (deviled) for Thanksgiving Dinner and was dreading the task of peeling them. This recipe WORKS!! I will be using this method forever now :) Happy Thanksgiving ((((HUG))))
Magic!! Awesome!! It works…shocking to see the eggs peel so easily.Thank you!
The best recipe in the world! 15 minute timing for the perfect yolk color. I’ve tried all the techniques on the interweb. All those boiling tricks just don’t work. this is the greatest thing since sliced bread!
I have to admit, I was skeptical about this method but tried it anyhow. Nothing else had worked. I’m so glad I did. It actually worked with 1 day old fresh farm eggs! Anyone who has fresh eggs knows they are not easy to peel when boiled in water. I’m totally amazed! They peeled perfectly! Thank you!
Hi Cinda, you are welcome! I’m so happy this technique worked for you.
I just steamed 20 brown free range organic eggs, fresh from the grocery. Because I live at nearly 7,000 feet, I steamed them for 15 minutes, then tossed them ( literally tossed to crack the shells) into ice water until cooled. The shells just slid off them! Thanks so much!!
Slightly confused, step 2 says turn burner off place steam basket in pan, turn burner back on. Why turn burner off turn burner back on?
Hi Dianne, it’s so you have less chance of burning your hands with the hot steam as you gently put the eggs in the steamer basket.
This is fabulous!! I am almost 76 years old. I have been cooking and making my own recipes since I was a little girl. At 17, I prepared a banquet for 200 diners. Yet I never realized about steaming eggs. I just soft “boiled ” one. It was terrific. I live at 5000 feet. I steamed it for 6 minutes. It was perfect. I’ll never “boil” eggs again.
Will never go back to boiling again. 10 minutes was perfect for me; yolks were gooey and delicious. Shell came right off. Even after sometime in the fridge, the shells were easily pealed with no sticky membrane.