Spanish-Style Deviled Eggs

4 comments

Appears in Cook's Country April​/May 2009

Simmer down! Gentle treatment guarantees tender deviled eggs.

SERVES Makes 1 dozen

Spanish-Style Deviled Eggs

WHY THIS RECIPE WORKS

After countless tests, we found the best way to cook our Spanish-Style Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs...

Print