Bacon and Chive Deviled Eggs
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Appears in Cook's Illustrated March/April 2016
You no longer need to fear the drudgery of peeling hard-cooked eggs—with the right cooking method, the shells practically fly off.
WHY THIS RECIPE WORKS
The first step to really good deviled eggs is making really good hard-boiled eggs. Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding memb...
