Can someone please tell me the best, easiest, most elegant and non-destructive way to slice an egg for deviled eggs? And what type of knife to use (serrated?)?
Another tip - if you want your egg yolks to be centered in the eggs - shake the dickens out of them for 20 or 30 seconds before hard cooking them.
Worked at a buffet and the chef was rather particular about the yolks not being way off center, lowest guy on the totem-pole always got this job.
They looked like a complete loonie while going through a couple of flats before service.
And I thought that the younger guys looked like complete loonies shaking their way through a couple of flats of eggs!
Just imagine what shaking 60 chickens would make one look like!
SIL thought the ONLY way to cut egs for deviled was the "avocado method"... which I personally think is a bit silly... NO offense intended!?! I can usually see where the yolk lies inside and cut so it'll be more centered. Will defnitely try that shaking thing before hard-BOILING next time.
If you want the worlds easiest to peel eggs you'll pressure steam them rather than boiling.
It makes such a world of difference and the intense quick burst of heat sets the whites and doesn't over-cook the yolks.
For deviled eggs I use a broken cheese slicer I picked up at Good Will years ago, the roller in it was missing and the space that made allows me just enough room to slice an egg in half sideways with the wire. -I only use it for this, I consider it a specialized tool, and usually only carried it if I was doing buffet work.
If I don't have it with me and I need to slice a bunch of eggs I usually use my boning knife (slim blade) and wipe it off between cuts with a damp rag.
All the egg slicers I had, while they were working were wonderful, but the wires always seemed to break out of them about the time I got an 8 top that was all chef salads. After a while I quit buying them and went from sliced eggs on my salads to quartered eggs. Usually I just used my chefs knife for this and tried to use a different portion of the blade for each cut, or wiped it down in between cuts.
EDIT: After posting this I remembered that I actually tossed the cheese slicer in a drawer and left it there unused for several years, until just a few years ago when I was selling my house and I threw it away. So as I only used it for a short time and then decided it wasn't worth carrying I can't really recommend it.