For one thing, don't boil them. You simply make the eggs tough.

Put eggs, a generous amount of salt (couple of tablespoons-I don't measure) and lots of water to cover in a pot.

Leave cover off. Bring just to a bubble, not a rolling boil.

Remove from heat, cover with a lid. Set your timer for 15 minutes.

When the timer goes off drain and run cold water over your eggs.

The salt keeps the egg shells from sticking. The cold water keeps the yolks from turning green quickly.

What you put in your yolks and mayo is up to you. I use sweet relish, mayo, s&p, maybe some mustard. I like to garnish with capers or dill.

Other people here swear by steaming the eggs but I haven't tried that method. Speaking of which, deviled eggs sound good!

Do what Barnmom said....but add a little vinegar to the water....helps the salt do it's job.
And you say you don't like mustard....what kind are you using? Try a honey dijon and you may change yor mind.
I like mayo in mine and a generous pinch of coleman's dry mustard powder...a little lemon juice, some chopped chives if it's chive season, salt and pepper....sometimes I add parsley, sometimes dill, sometimes no mustard....sometimes no mayo....try adding one of those little tins of devilled ham and skipping the mayo, try adding some capers, try using just mayo, no mustard and adding some anchovie paste, try adding a little red caviar....
The possibilities are only limited by your imagination....once you lkearn how to cook the eggs gently, add salt to the water and vinegar too and put them immediatly into ice cold water so the shells come off neatly.
Linda C

Cook - not boil eggs - as stated above (green ring indicates overcooking).
Easy - easy - Mash cooled egg yokes then simply mix with "Durkee Famous Sauce". Spoon into cooled eggs. Sprinkle paprika on top. Durkee is a brand of spices. This comes in a jar, mustard colored sauce. Sold in grocery stores. The label says it is a sandwich & salad sauce - a tangy mustard -mayo flavor. I got this "secret recipe" years ago from someone who always brought the deviled eggs because they were so good! So good and so simple and so no fail.

What Linda and Barnmom said....in addition....do not use fresh eggs, make sure they are at least a week old. Fresh eggs don't peel well.

As for the filling I don't care for any relish or pickles in my deviled eggs. For 6 eggs I use about 1 tsp, maybe a bit more, of dijon mustard and enough mayo to get the right texture. I like the filling smooth. I also add salt, pepper and a dash or two of tabasco. Sometimes I'll add chopped chives or finely minced shalotts.

I add madras curry to taste.

You could get real ambitious and try

Jessy, where do you find the chickens with square butts that birth those square eggs?

michaelp

Bobby, I don't know if you did this, but I like to shock the eggs in ice water after cooking. It keeps the eggs from cooking further and makes them easier to peel. Here's my T & T:

(Best) Deviled Eggs

This recipe comes from Taste of Home 1997 Annual Recipes, editors Julia Schnittka and Geri Truszynski. This makes 24 deviled eggs.

Ingredients

12 hard boiled eggs
½ cup mayonnaise
1 teaspoon dried parsley
½ teaspoon chopped chives
½ teaspoon ground mustard
½ teaspoon dill weed
¼ teaspoon salt
¼ teaspoon paprika
A pinch of black pepper
A pinch of garlic powder
2 tablespoons milk
Additional paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash the yolks. Add the next ten ingredients and mix well. Evenly fill the whites. Sprinkle with additional paprika.

Michael: big long somewhat amusing discussion and more pictures (with persimmons!) about the square egg deal at the Cookware forum, link below...

Here is a link that might be useful: Cubical eggs

I agree with previous posters. Like Chase, I don't like lumpy filling in my devilled eggs. I just mash the yolks smooth, then add a little real mayo, some Emeril's Kicked-Up Horseradish mustard, kosher salt, freshly ground black pepper, and some garlic powder, maybe a little pinch of cayenne pepper. I do not like the filling runny at all, it has to be thickish and smooth. I just kind of taste as I go along,to make sure it's good. :)

I cook a few more eggs than I plan to serve, but I use all the yolks in the mix, so I'll have plenty to fill the whites with. I use a zip top bag with a star tip to pipe the filling into the eggs, so I don't end up with gloppy mess looking eggs in my pretty egg plate. Easy does it on the paprika and voila!

Another fan of horseradish but check with guests first. And I hate pickles, also check with guests. Good luck.
Clare

If you add a drop or two of water after you mash the yolks you can get all the lumps out. I like my DE's with equal parts sour cream and mayo instead of just mayo [+ all the other condiments], creamier consistency, lower in fat and calories, and I like the taste :).

Oooops forgot to say I also add horseradish along with the mustard, mayo, and tabasco......they aren't called deviled for nothing!

Ok gotta add to this thread.

I bought fresh eggs last night to make deviled eggs for a party we're going to tonight. Not one shell stuck and they peeled beautifully because I Steamed them.

I added, mayo, mustard, minced onion, crumbled bacon, relish, salt and black pepper. Sprinkled with paprika. I'll post a pic in a little bit - have to decorate the platter with some holly I bought at the craft store.

Thanks for the tips everyone! Shaun... would you mind telling me the method to steam them? Do you use a vegetable steamer?

Yes to what everyone said. Also, the night before you make the eggs, prop the egg carton up in the fridge on its side. The yolks will be centered. That's a tip from Cooks Illustrated.

Here is a link that might be useful: scroll down for deviled eggs

Thanks to everyone for your assistance! I made my very first deviled eggs today with great success using the steaming method --no vinegar or salt and they shelled perfectly!

I tried piping the filling by my "tip" tore the plastic bag, I'll have to work on that! ;-)

Bobbie, Sounds like you need an EGG PIERCER.

Instead of mustard, I use the juice from jarred jalapeños, jalapeño relish, mayo, and a sprinkle of cayenne. Obviously this isn't for everyone but maybe you can take something away from it.

Here is a link that might be useful: Egg Tool

I use a safety pin and prick a hole in the end of my eggs before cooking. I start them in the cold water and then gently boil for about 10 min. I usually don't have trouble peeling them.
I eat a lot of eggs, and I can tell you they vary in quality considerably, even in the same carton.
You could use salsa instead of mayo in them. Or salad dressing if you don't like mayo. I like mine with sweet pickle relish and curry powder, (and mayo, cause I love the stuff).

Just to complicate matters. Don't forget Easter is coming...

Here is a link that might be useful: http://www.allfreecrafts.com/easter/devilled-egg-chicks.shtml

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

AARGH...First bunny buns and now hatching eggs!....and I probably have to make bunny and chickie cookies too!!
Linda C

Cathy and Laurie, I used the egg piercer for years and this is the first time I didn't have a problem peeling freshly bought eggs. Out of 18 eggs, only one cracked, but didn't ooze. So I recovered 36 halves in perfect condition. That's better than any other method I've used. Steam for just under 20 minutes from start to finish for the best outcome.

Annie- thanks for the "tip" about the pastry bag! I did use a freezer style bag, but I think the problem may have been the cheapy plastic tip that I bought in the package at the grocery store. Next time I'm at Surfas or Sur La Table or Wms Sonoma I'll buy some plastic reusable bags.

I'm going to steam mine this time but the only large steamer I have is my bamboo steamer. Do you think a stainless steel colander over a large pot would work? I would put the lid on but it won't fit tight and steam will escape? Problem?

OMG I posted before seeing those adorable deviled egg chicks! I am going to try and resist but I bet I can't! Maybe if I did most of the steps Saturday and just assembled on Sunday...they are way cute!

- I love the steam method also. Once I tried it, I have never looked back. No ice cubes, no worries about how fresh the eggs are, no worry about taking them out of boiling water soon enough or starting with cold water, etc. etc. Always, always perfectly easy to peel eggs.

And chase, I don't see why you wouldn't want to use your bamboo steamer. The collander setup does seem like it might be a bit "iffy". You don't want that if you want guaranteed results IMO, but I could be wrong since I've never tried it with a collander. Good luck.