Deviled eggs
there is a couple tricks to making deviled eggs.
1. use only a stainless steel pot to boil the eggs. anything else will make the shells stick.
2. bring the eggs to room temp before you boil them. like, leave them out for at least an hour before.
3. make sure you cook them long enough. i cook mine for a half hour and if the eggs are brought to room temp before you cook them you don't have to worry about them cracking when you have them at a good boil.
4. after boiling, run cold water on them until the eggs are cool enough to handle. then, tap on both ends and once in the middle. peel off a little bit of one end and run some tap water into the egg on top of the white. this will go down against the egg inside and release it from the shell so easy when you start to peel the rest of the egg.
5. after peeling. you have to cut them in half with a knife. then holding the egg upside down over a small bowl let the yolk fall into the bowl. after all the yolks are in the bowl and you have your whites halved on a platter you can fill them.
6. THE FILLING: smash the egg yolks with a fork. use mayo to taste. during the holidays i cook one dozen eggs for deviling; and i use 3 really heaping TABLESPOONS of mayonaise mixed in with the yolks and a squirt of mustard. be really careful when you put your dab of mustard in. if you put to much its ruined. i would say no more than the size of a dime of mustard. (to the one dozen egg mixture)
stir real good. now your ready to fill your egg whites. use a teaspoon to do this. if you did it right there shouldn't be any leftover egg yolk mixture.
7. (optional) my mom always used a dash of paprika on top of the finished deviled eggs.