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FYI, at 6500 ft – 17 minutes is perfect.
I use this method all the time. I’ll probably never boil the eggs again. I’ve never had an egg stick to the shell!
2nd time I’ve made them this way. It’s a hard cooked egg game changer. Steamed them for 13 minutes. If you’re going to peel them right away, I suggest dumping the water when they’re cool and while they’re in the pot, roll them around together, cracking the shells, then running some cold water over them. I don’t know how much it helped, but they peel like a dream.
Perfection! Made exactly as directed … Thank you!
Wonderful! Using this method, I made the lightest fluffiest egg salad I’ve ever had. I’ve experimented with dozens of ideas and this is the best one so far. Thank you to whoever figured this out
This works great! Eggs shelled easily and were perfectly cooked after 12-13 minutes.
May I know if the eggs should be at room temperature before steaming? I always keep eggs in the refrigerator.
Hi Liz, I steam eggs straight from the refrigerator. No need to bring them to room temp first.
Thanks you for this! I’ve tried various methods to make peeling easier. The previous result have all been 50% or less successful. First time, half dozen eggs, in the steamer basket with 100% clean peel. I see more deviled eggs in my future!
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))))