Well annieb definitely wins for best recipe, no fat or calories, but I can't wait to try Ramona Byrd's granny's tip for removing the shell so maybe it's egg salad for lunch today. Thanks ladies!

Yes, peeling hardboiled eggs with a teaspoon is faster, for me, especially when the eggs are well chilled.

Also, for the filling, I use a small "ice-cream scoop" with the metal 'sweeper' that sweeps contents out of the scoop when you push on the little thumb handle. Restaurants use them for butter balls. Also works nicely for melon balls.

A slightly larger one (still smaller than an ice-cream scoop) works nicely for cookie dough.

I just found a good substitute for part of the fat in deviled eggs. The recipe used only half of the egg yolks, then substitute silken tofu for the remainder of the yolks. It works best to make ahead of time and refrigerate several hours or overnight, as the tofu absorbs whatever flavor it is mixed with. I never knew much about tofu, but everyone raved about the deviled eggs the next day and the only complaints were that I had not made more.

Adding cream of tartar to the water before boiling makes the eggs much easier to peel.

Thanks for the tofu alternative. Tofu really does absorb the flavor it's mixed with and this sounds like it's worth trying.

Add a couple of teaspoons of salt to the water before boiling works as well.

lynnie, I don't know if this will work for you, but it did for me. I always used to mix my mac salad while the mac was still slightly warm because I heard that it would more readily absorb the flavors of the other ingredients, but as you say, the mac always sucked up the mayo, like it just melted away.

So what I did was let the mac cool to room temp, but added all my other ingredients to the mayo so the mayo absorbed the flavors, then mixed it altogether when the mac was cool. It worked, and my mac salad is never dry anymore and it's still just as tasty as ever!

Do you still need a recipe?

What a great tip. Thanks, I will try it Sunday for after church dinner.

Thanks for the good tips.

I've done this- makes filling the eggs so much easier!!! :thumbup: