Start with room temperature eggs. Cold eggs added to boiling water are more likely to crack. Fill a pot of water 2 to 3 inches deep and bring it to a boil over high heat.
Reduce the heat to medium, and use a slotted wooden spoon to gently lower the eggs into the boiling water. Simmer the eggs on medium-low to low, uncovered, for 12 minutes.
While the eggs are simmering prepare an ice bath:Fill a bowl large enough to hold all the eggs with room to spare halfway with ice. Add enough water so that it is level with the ice. After 12 minutes, use a slotted spoon to remove the eggs from the hot water and immediately transfer them into the ice bath to cool. Let the eggs set in the ice bath for 15 minutes before peeling or refrigerating.
Basic Deviled Egg Prep
Peel the eggs under cold running water. Slice the peeled eggs lengthwise and put the yolks into a medium-size bowl. Set the egg white halves aside.
Smash the yolks with a fork. You can also run them through a potato ricer, or use a small mixer for the whole process.
Add the remaining ingredients to the smashed yolks and mix well to combine. The mixture should be quite smooth. Refrigerate filling until you are ready to fill the egg white halves.
Pipe or spoon filling into egg white halves. Garnish the deviled eggs as desired and serve immediately. Refrigerate any leftovers.
You can use a spoon to fill the eggs; however, if you have a lot of eggs to fill (or you want them to look especially nice) we recommend using a disposable pastry bag.The bags allow you to prepare everything ahead of time and pipe the filling in right before serving. If you want your deviled eggs to be uber-fancy, add a decorative pastry tip to the pastry bag before filling them. If Sambal Oelek isn't a staple in your kitchen, you can substitute sriracha (rooster sauce). If you do this, use 1 ½ teaspoon of sriracha and a pinch of sugar.According to the USDA, hard boiled eggs will last a week in the refrigerator, peeled or unpeeled.