Last issue I did an article on appetizers. I had not made the deviled egg recipe in a while but I knew it to be a good one, so I included it. The recipe came from an old recipe box I came across some time ago and appears to be clipped from a magazine. It looks to be from around the 1960s or 1970s. I gave it to you pretty much as it was printed, so nothing to change there. I did not actually make them for that article until after the article on appetizers went to press. So the lessons I learned about cooking the eggs were not included in that issue. I would like to share with you now how to make great deviled eggs that look great, too.

The way I cooked the eggs was an experiment. I had heard of many ways to cook the eggs that would render easy to peel eggs. I tried several suggestions. I tried adding vinegar or baking soda to the water. Or to drop the cold eggs into already boiling water. I even tried pricking a small hole in the rounded end of the egg with a pin.

The one way that really worked was to age the eggs. I had read somewhere fresh eggs, when hard cooked, will be difficult to peel. The shells just don't want to let go of the cooked egg white. This of course makes for imperfect, messy eggs for your appetizer plate. Not to mention the tedious work to get the eggs peeled.

I want to serve perfect egg whites with centered yolks. If we have a choice who wouldn't?

So here for your benefit is the way to great looking as well as great tasting deviled eggs.

I started with a carton of eggs I had just picked up from the grocery, so they were very fresh. The night before cooking them I turned the egg carton upside down and set it back in the fridge. This will get the yolks to shift to the other end of the egg. The eggs have been pointing in the same direction for so long the yolk has settled to one end. Flipping the carton over will allow the yolks to shift again more towards the middle. Try it; it really does make a difference.

The next day I took the egg carton out of the fridge and turned it right side up and opened the carton. I then left the eggs to come to room temperature for 2 hours. This will age the eggs very quickly. I have read that for every hour an egg stands at room temperature it will age about a week. At the 2 hour mark I placed the eggs in a pan and filled the pan with cold water. I put the pan on the stove on high heat and brought the water to a good simmer only. Next I turned the heat down to keep the water at a slow simmer and covered the pan. I set the timer for 20 minutes. At the end of the 20 minutes I scooped the eggs out of the hot water and placed them in a bowl if ice with a little bit of water in it. The eggs got a temperature shock and this will also help to get the shells to peel easily. Once all the eggs are in the ice water let them chill for the same 20 minutes it took to cook them. Most of them should be very easy to peel. Try this method and let me know if it works as well for you!

In a small bowl mix the mustard, sugar, light cream or milk, vinegar and salt. Cut the eggs in half lengthwise and remove the yolk. Place yolks in another small bowl and mash thoroughly. Add enough of the mustard mixture to make a smooth paste. Refill the egg white halves and garnish with a light sprinkle of paprika.