Deviled egg advice

Put the eggs in the water, bring to boiling, take off of the burner and keep covered, set timer for 20 minutes......viola!!! They're ready to peel. You'll never have another egg boiled too long again. Yellows are perfect with no dark rings! They will be fine to make and refrigerate until the next day. You might have to use a little extra mayo in the filling as the yellows will absorb the most of it and appear too dry after that length of time. Make sure you cover tightly with plastic wrap before you refrigerate. (Spray the plastic wrap with a light coating of cooking spray before covering the eggs to keep it from sticking to fillings.)

To add to yoyo's perfect directions...once you take them off the stove, pour off the hot water and run cold water over them. (Hot eggs do not peel well.) Let them sit for about 5 minutes in the cold water to cool down, then if you stick them in the fridge for about 10 to 15 minutes, they'll further cool down, and the shell won't stick at all doing it that way. If they're not cooled down, the shell doesn't come off as easily, and this way the white part will look perfect. When I make mine, I add a little squirt of hidden valley ranch dressing to give it some zing, and do a little shake of paprika over top to give them a little color and flavor. Personally, if I'm doing it a day ahead, I put the egg white parts in a zip lock, mix the filling in another zip lock to store overnight. The day I'm going to serve them, I snip off a little corner of the ziplock bag and use that to squirt it into the white hollows. I find it stays fresher that way, and I don't have to add extra mayo because the whites soaked it up.

May i ask if you can share with me how to prepare a Deviled Egg? I guess, i am not en expert in boiling egg but , yoyo has answered you on how to boil them already. I learned from yoyo's response on how to boil egg nicely.