Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
The basic rules are:
- 2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
- 1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
- Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
- Whip the fillings in food processor for maximum creaminess
And get this: the best hard-boiled eggs are steamed!
- Get a pot of water boiling in a double boiler.
- Steam eggs for 13 minutes.
- Plunge in an ice bath for at least 15 minutes but no more than 45.
- Peel and use.