Deviled Egg pasta salad

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The age-old debate over the perfect method for boiling eggs has taken a new turn, with enthusiasts testing the efficacy of salt versus baking soda in the boiling water. In an attempt to settle the matter once and for all, we conducted a kitchen experiment to see which method yielded the most desirable results, especially for those intending to prepare deviled eggs for special occasions like Christmas.

The Experiment:

The experiment involved boiling two sets of eggs simultaneously, each treated with a different kitchen staple. The eggs at the top were boiled with salt in the water, while the eggs at the bottom received the royal treatment with both salt and a generous amount of baking soda.


To the surprise and dismay of the experimenter, the eggs boiled with salt alone turned out to be a total disaster. The shells clung stubbornly to the cooked whites, making them nearly impossible to use for deviled eggs. The frustration was palpable, leaving a strong impression that salt alone may not be the magic ingredient for achieving perfect boiled eggs.

On the flip side, the eggs that luxuriated in a bath of both salt and baking soda in the boiling water emerged as the clear winners. The shells practically slid off with minimal effort, and the eggs were ready to be transformed into delightful deviled eggs without the hassle of battling tenacious shells. The experimenter noted that cracking the shells on these eggs was a breeze, and they peeled away effortlessly.

Implications for Deviled Egg Enthusiasts:

For those gearing up to prepare deviled eggs for special occasions, particularly Christmas, the choice between salt and baking soda in the boiling water is now clearer. The addition of baking soda appears to be the secret weapon for achieving perfectly peeled eggs, saving time and frustration in the kitchen.

Tips for Perfect Deviled Eggs:

  1. Include Baking Soda: When boiling eggs for deviled eggs, add a healthy dose of baking soda to the water. This simple addition can make a world of difference in the peeling process.
  2. Experiment with Ratios: While our experiment used both salt and baking soda, you may find your perfect ratio that suits your taste. Feel free to experiment to find the right balance.
  3. Quality Matters: The freshness of the eggs also plays a role in how easily they peel. Use the freshest eggs available for the best results.


The great egg debate has found new clarity with the revelation that a combination of salt and baking soda in the boiling water produces eggs that are a dream to peel. Say goodbye to kitchen frustrations and hello to effortlessly prepared deviled eggs, making your holiday gatherings even more enjoyable. Consider this culinary revelation as a gift for Christmas and beyond, ensuring that your deviled eggs become a highlight rather than a kitchen ordeal. Happy cooking! ūüėä

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