Appears in Cook's Country April/May 2006
Deviled eggs are prone to greenish-colored yolks and sulfurous odors. Our tests uncovered what causes the problem and how you can make perfect deviled eggs every time.
WHY THIS RECIPE WORKS
Instead of boiling the eggs in our Deviled Eggs recipe, we covered them by an inch of water, brought the pot to a boil, covered it, then removed it from the heat and let them sit for 10 minutes. The gentle heat perfectly cooked the eggs. Ou...