Why Don't My Devilled Eggs Come Out Hard Boiled?

Our answer

Nigella's Devilled Eggs (from AT MY TABLE) are a retro classic but loved by many people. They are made with eggs that are cooked until the yolks are set but not completely hard boiled. We are not sure exactly what the problem is, but the yolks are probably slightly softer than they were traditionally were for devilled eggs. We feel this makes for a creamier filling. You do need to make sure that the eggs are completely at room temperature, as cold eggs from the fridge will have a different cooking time. However, if you prefer a harder yolk then you can hard boil the eggs using your favourite method.

If you are having trouble peeling the eggs then bear in mind that older eggs will peel more easily after boiling, so try to avoid using very fresh eggs. When eggs are very fresh the proteins in the white have a very strong bond with the membrane on the inside of the eggshell, making it difficult to peel. As the egg ages these bonds weaken, making it easier to peel.