A game changing method for boiling eggs that produces tender whites, creamy just-cooked yolks, and peels easily. Your deviled eggs should start here.
Adapted from The Food Lab
Pour the water into a 3-quart saucepan, cover, and bring to a boil over high heat. Using a large slotted spoon or spider, carefully lower the eggs into the boiling water and cook for 30 seconds. Add the ice cubes and allow the water to return to a boil (be patient, this could take a few minutes) then reduce to a subsimmer, about 190º. Cook for 11 minutes. Drain the eggs.
Immediately peel the eggs under cool running water. (see notes)
To peel, gently tap egg on a hard surface such as a countertop or cutting board to create multiple cracks. Hold the egg under cool running water and gently remove the shell and the thin shell membrane from the egg, being careful not to tear the egg white.
Store peeled eggs in an airtight container in the refrigerator and use within three days.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.