Deviled Eggs are a traditional favorite in both American and French cultures. Deviled eggs are made with hard-boiled eggs, mayonnaise, mustard, and seasoning, and are most often served as an appetizer.
I grew up in a family that raised chickens (among lots of other animals) so eggs were always easy to come by. Whenever there were too many cartons of eggs in the refrigerator to eat for breakfast or bake with it was time to make deviled eggs; a job I always volunteered to do. They are very easy to make and very delicious! (Plus around 6 grams of protein per egg.) A favorite item to take to potlucks too.
There are lots of ways people cook hard boiled eggs and prepare deviled eggs, but here's how I make them and they turn out perfect every time:
Older eggs in general will be easier to peel because as eggs age, the inner membrane shrinks away from the shell making it easier to peel. (Quick tip...not sure if your eggs are still good? Fill a large drinking glass with water, gently drop in the uncooked egg. If it floats its an old egg and needs to be thrown out. If it sinks, its still good. This again has to do with the membrane and amount of space between it and the shell.)