Above deviled eggs completed on 08-26-13 with myself doing the "brawn" work like boiling, peeling and cutting the eggs in half and my bride did the seasoning, mixing and presentation; the intelligence  stuff...grin if you must.   I will post sequence pixs at a later date; in too big a hurry this afternoon for a retired person....another grin is in order!  This recipe is wonderful.

Note: This deviled egg recipe was made by my Mom, (now deceased) for over 60 years.  It is one of those recipes this is worth passing down through the family and it is used by my bride "Tweet" and both our daughters, Laura and Lisa.  My brother Allen and Sister Sue Pettigrew continues to use it too.  Duke's Mayonnaise is a South Eastern product and might not be available nationwide and would not recommend using a salad dressing or watered down version (low-cal) of mayonnaise.  Duke's brand is the real deal!  Also, my bride will boil a couple extra eggs, whereby she can really stack or pile up the deviled egg mixture onto each egg white.

My bride grew up consuming deviled eggs and potato salad that were mustard based and it didn't take very long to convert her over to the Duke's mayonnaise based deviled eggs and potato salad.  It all boils down to what you were use to eating growing up as children and each one of us has a certain amount of psychological bias, however our taste, habits and lifestyle changes as we get older and able to experience different things.  I will definitely consume the mustard based deviled eggs and potato salad but I do prefer the mayonnaise based ones better.

BOILED EGGS HACK

Over the decades, I have tried numerous things added to the boiling water to try and get the egg shells to release from the egg without pulling part of the egg with the shell.  I used things like vinegar, baking soda, lemon juice, etc. and nothing helped.

However without the last year, maybe longer, I watched a video of a lady boiling eggs and tried her technique and it works flawless and here it is.  She also gave a scientific reason why the shell released so good from the egg, but forgot that part.

Add water to your pot and bring to a boil.  Place cold eggs from the refrigerator immediately into the boiling water.  Place lid on pot and boil eggs for at least 12 minutes for hard boiled eggs.  When time is up, drain hot water and add cold water to the pot.  Do this a couple times.  Roll egg onto a paper towel and crush the shell.  It will amaze you how easy the egg shell separates from the egg!

Web page updated on 06-25-2026 by Bill aka Mickey Porter.

Recipe from Ann Porter with comments by Mickey Porter on February 18, 1999.

Joyce Porter aka my bride and her Deviled Eggs in the background 12-25-08.  A green bean casserole in the foreground!

Below pix of my Mom taken in Jan. 2008.  Click on thumbnail pix for a larger screen view:

Web published updated pixs by Bill aka Mickey Porter on 08-26-13.