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The Devil is in the Details: Baked Deviled Eggs

April 27, 2013

My dear friend Brenda invited us to a fish fry and of course I asked what she wanted me to bring. She said I should bring whatever I wanted to bring. I told her I’d bring deviled eggs. That started our conversation about how quickly the eggs disappear when they are part of the spread.

So I’m thinking, hmmm, how do I make enough eggs that there will be more than 10 minutes’ worth on the table. I decided I would boil 3 dozen eggs in the oven. I’ve heard of people doing that and there are a ton of sites on Pinterest and other blogs that provide the instructions for doing so.

I’ll tell you, these eggs were the creamiest, smoothest ‘boiled’ eggs I’ve ever eaten. Gah! I swear. The. Best. I posted on Facebook what I was doing and some asked why? how? Why? I don’t own a pot large enough to boil that many eggs. Also it would take me longer than 30 minutes to boil that many eggs. Final why: because I could.

How? Well, here’s how I did it.

Preheat oven to 325.

On a mini muffin tin, place eggs horizontally across the wells (not in the wells). DO NOT ADD WATER.

Place in oven and bake for 30 minutes.

Remove from the oven and place eggs in an ice water bath for 10 minutes.

Crack and peel eggs.

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From → Recipes

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