Here's a tip from Shirley Corriher (Cookwise); the night before you boil the eggs for deviled eggs, store the egg carton sideways--that is, on edge so that the eggs are resting horizontally. (You may wish to tape the carton shut so it doesn't pop open, and/or prop something next to it in the fridge so it stays sideways.) The idea is that the yolk will center itself inside the albumen and make a more attractive deviled egg. Here's one of her methods for boiling eggs, using a cold water start: -Place eggs in a single layer in a heavy saucepan and cover with 1 1/2 inches of cold water -Partially cover the pot and bring to a full rolling boil -Turn the heat down to low, cover completely, and leave on heat for 30 seconds -Remove from heat and let eggs stand in hot water for 15 minutes --Cool the eggs by putting them in cold running water for 5 minutes. (I drain the hot water first, then run cold water over them for 5 minutes) I've been boiling eggs this way for the past year or so; very few cracked shells and few green yolks. The nice thing about this technique is that once you turn off the heat you can go do something else. I use the kitchen timer at the link, wearing it around my neck to summon me back to the kitchen to finish up the task. As someone else mentioned, if you use slightly older eggs, they are easier to shell than really fresh ones. I tend to buy two dozen at a time, using one for fresh applications (souffles, poaching, etc) and saving the second one to boil the next week. Here is a link that might be useful: kitchen timer

I also start my eggs in cold water, bring just to a simmer, then turn the heat off and let them sit for 10 minutes. Drain the hot water and immediately shock them with cold water. Fresh eggs don't peel well, so I usually use the store bought ones for devilled eggs, they're so stale right off the shelf they usually peel. I don't add anything to the water, but I roll the egg on the counter to crack the shell all over and it usually comes right off. I use a very sharp paring knife to cut the eggs in half, and the yolks just pop right out. I mash the yolks with a fork and add mayo, sweet pickle juice, some dry mustard powder, sour cream and a bit of sugar if the kids are eating them. If they're for me they get that mayo-based horseradish sauce, or mayo and horseradish, some dry mustard, salt pepper and a bit of sour cream. Yummy.... I use Penzey's smoked hot paprika for the sprinkle on mine, sweet paprika for the kids, or just salt and pepper on mine sometimes. For Easter, I dye them like Marilyn does, I just mix up some food coloring like I'm dying eggs in the shell, drop the egg white halves into the coloring and let them stay until I get a color I like, then drain the halves and stuff in the filling. Ellen, I find that the disposable bags break for me, even with frosting. I hate 'em, and so I either use a heavy duty freezer type ziplock bag with a corner cut off or a reusable plastic pastry bag. Annie

Cooking hard-boiled eggs. First, it's better not to use fresh eggs. Second, put them in a pot of cold water in a single layer, bring to boil, cover and remove from heat. Let sit 16 minutes, drain water, cover with cold water, drain, put lid back on pot and shake pot vigorously,cracking the shells. Peels should come off easily. If you find the vacuum spot on the egg, often you can get under that membrane and the shell will come off in one piece.

I just finished the deviled eggs for tonight, and I'm ready to devour them! MizGG, you will never have trouble peeling eggs again with this Egg Cooker. The few tricks I use is to fill the water completely to the rim, and when the cooker turns off automatically, leave the eggs in there for about 10 min. longer. Whether I boil or use the cooker (and I don't boil them anymore) I take one hot egg at a time, crack the shell under cold water, and immediately peel it. Takes all of 5 seconds per egg. Flawless! I can do other things while the eggs cook and not have to keep an eye on them. The cooker takes up little storage. This is my Lock n' Lock egg keeper. Both products came from QVC which I haven't watched in ages. I may do that this weekend to see what's cooking. :)