DianneRab

here you go.

1.cover the eggs with cold water and bring to a boil.
2.Turn off the heat and cover the pan and do not peak for 10 minutes.
3.Take the eggs out of the pan and let them rest for 2 minutes
4. smack the egg on each end and roll on the counter back and forth.
After that they should be perfectly boiled with yellow centers. Let me know this is Ina Garten's trick on Food TV Network.com I have used it and it works.

ssgramma

I always let other Southern ladies bring the "dressed" eggs as I always have trouble peeling without messing them all up! We only eat them at home where no one can see my "uglies" LOL

ptquilts

I second this, also try peeling under running water to get all the shell off. MMMM devilled eggs,....

Ramona Byrd

Tap the cooked egg all over it, peel off a tiny bit of the shell and skin, then gently insert the tip of a table tea spoon under the shell and skin, it will slide under the skin and peel the egg and will be ready to dunk into water and make into deviled eggs.

I use salt, pepper, barely enough red vinegar to moisten the whole chopped bunch of eggs, sweet pickle relish, finely chopped onions, a little German mustard, mayonnaise, touch of mustard, anything that looks good goes into this. And at parties none of mine are ever left to bring home. The egg mixture left over makes delicious sandwiches or lovely piled on small crackers. Added to it a slice of sweet pickle, a tiny slice of strong cheese, really makes a nice snack.

Ramona Byrd

I read on the Internet about a dating number on eggs, it was a 0 to 365 range, from January 1 to December 31. So on my own egg carton in the fridge that I just bought on March 9, 2011, it says March 31, 2011, which I presume is a pull date. It didn't tell me how old they were at all, but I do know when a friend in the country gives me eggs, they have a high standing, bright yellow yolk and are impossible to get all the shell off when boiled until they are left alone for a couple of weeks in the fridge.
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I read somewhere that they saw a promise that commercial eggs would be LESS THAN THREE MONTHS OLD when they reached the consumers!!!!!
Just googled about eggs and found this.......
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Do you have any idea how old that egg is that you just bought at the supermarket? The truth is that supermarket eggs, even those you find at high-end and speciality grocery stores can literally be months old. Look at the egg recall – it applies to eggs sold between April and August. That’s right! There are eggs sitting on supermarket shelves and in warehouses that were purchased by the store – not yet sold to consumers – in April. Did you realize that you just bought a dozen eggs that have been sitting in storage for at least 4 months? This is not uncommon and has been going on in the egg industry for decades. My mother-in-law was raised on an egg farm in the 1950′s. Her family would store eggs sometimes up to 6 months, waiting for the market price to be right, before selling to broker, who would sell to a store, who would eventually sell to consumers. It still happens today – not once in a while – all the time. Have you ever wondered why farm fresh eggs have plump, bright orange yolks and store bought eggs have a thin, pale yellow yolk? Eggs deteriorate over time and they lose moisture. What you’re seeing in a store bought egg is essentially an egg that is in the process of dehydrating. Yuck – to say the least.

DeeBooper

I have never been able to peel then until I read a hint on here. Put salt in them but it has to be a lot...I put about one quarter of a cup. Then put in cold water right away after they are done and peel.

jad1044

If you can plan ahead for deviled eggs, let the eggs get at least a good week old in your frig - then use; but the older the better within reason of course.

Pat P

Since all my eggs are so fresh-- for salads where you would ususally chop eggs finely I have scrambled the eggs put in microwave cooked then removed and cut up with a knife and you can never tell. Do not put whole eggs in microwave even in water to boil, ask me how I know. Standing at the sink starting to peel a double yolk, the egg started to tremble in me hands and kaboom exploded, it was summer I had on a tank top and before I knew it there was hot bits of egg all over me, DH heard me scream and came running, life is full of lessons to be learned. Ramona has a point, we raised commercial eggs for 20 years, ours were picked up twice a week, it is a while before they reach the supermarkets. For the 1st time in 40 plus years I will be searching out fellow producers to keep the fresh eggs coming. More regulations are coming to commercial eggs while stricter regulations have been in effect for fertile egg producers. We use to be blood tested every month then it went to two weeks. As more and more regulations come into effect bringing with it more labor, down the road it will be reflected in much higher prices.

catmcclure

Years ago (about 40) a lunch lady taught me to use a coffee spoon to peel hardboiled eggs. You use the bowl of the spoon to crack the large end of the egg (hit it about four or five times). Then, peel off the end of the egg with your fingers and insert the tip of the spoon under the shell and slide it down and twist. The spoon will slip under the shell and you can almost lift the egg out of the shell.

You can also use an egg-poaching pan (http://www.google.com/products/catal...d=0CD4Q8wIwAg#) to poach the eggs. You end up with a whole devilled egg instead of two halves, but they're really easy to do.

QuiltNama

Fresh eggs are harder to peel. I keep a dozen on hand for a couple of weeks so that when boiled, can be peeled.
Brenda