Devilled Eggs - Boiling and Peeling Tips

The green around the yolk comes from overcooking. Betty Crocker method of boiling eggs:

*Select the oldest eggs you have on hand

*Cover eggs with cold water in a sauce pan that has a tightly fitting lid

*Cook eggs on high until they reach a rolling boil.

*Cover and remove from heat (leave the eggs in the water)

*Set timer for 20 minutes

*Drain and then cover them with cold water (you can add ice,
to stop the cooking and cool them quickly)

TO PEEL the eggs after they are cold, tap them gently against the side
of the sink and roll to crack the shells. You will need running water
Find the 'sac' of air in the egg to start peeling from that point (at the fat end
of the egg, not at the point). Make sure you break that membrane and
the egg shells will usually slip off easily. Use running water to get
under the membrane also.

As for devilled egg stuffing, my mother adds a bit of white sugar to
taste, along with the miracle whip, mustard, sweet pickle juice, salt
and pepper.