How to Boil an Egg and Deviled Eggs

Back in the day, if you wanted to say something unkind about the cooking skills of someone, you would say scornfully, “Why he/she doesn’t even know how to boil an egg!”

Boil an Egg

When I started cooking, I didn’t know how to boil an egg. This was before the internet. I had to look it up in a cookbook. Vintage.

It’s not that hard. You can do it! Boiled eggs are such a versatile food. Buying boiled eggs at the store is not a good use of your money when you see how easy boiling your own eggs can be! You can make egg salad, deviled eggs, top a lettuce salad with sliced boiled eggs. If you don’t have an egg slicer, you need one! You get the idea. It’s a must-have cooking skill!

Deviled Eggs

While I’m at it, here’s a Deviled Egg recipe that is the best! I got this from the Iowa Egg Council 40 years ago and it is a crowd favorite! This recipe is not available on their website, so you’re welcome! Whenever I take these deviled eggs to events, I always go home with an empty plate. Be sure to mash the yolks with a fork. Don’t use a mixer or anything fancy!

Be Blessed!

How to Boil an Egg

Tools You’ll Need

Heavy-Bottomed Saucepan with tight-fitting lid

Heatproof Slotted Spoon

A Bowl of Ice Water

Use a timer on your phone or oven!

 Start with cold eggs from the refrigerator.

  1. Put them in a single layer on the bottom of the saucepan.
  2. Cover with cold water at least 1 inch above the top of the eggs
  3. Put the pot over medium heat and bring to a rolling boil.
  4. Remove the pot from the heat, cover and let stand 12 minutes for hard-boil or 6 minutes for soft-boil. This is when you use a timer. Otherwise you will forget and your eggs will be rubbery.
  5. Use that slotted spoon and put the eggs in a bowl of ice water and let stand for 10 minutes.
  6. Peel and serve right away OR leave unpeeled and store in the fridge for up to a week.

Deviled Eggs

Tools You’ll Need




Wooden Spoon



6 hard cooked eggs

2 Tablespoons mayonnaise

½-1 teaspoon prepared mustard

½ teaspoon lemon juice

¼ teaspoon salt

¼ teaspoon Worcestershire sauce

1/8 teaspoon pepper

Cut the eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork, then blend in remaining ingredients. Refill whites with 1 Tablespoon of yolk mixture for each egg half.