To make them easier to peel, just after you pour off the last cooling ice-water bath and while they're still very wet, give the pan a good shake to crack the shells. That lets a very little moisture in between the shell and the egg which really makes a difference in peeling!
Glenda

another way to ensure easy to peel and not much in the sulfur-smell..
place eggs (older than 3 or 4 days) in a pan of cold water.. sprinkle liberally with salt, bring to a boil. cover with a lid, and turn off the heat. let the eggs sit for 30 minutes (or longer, if you want they are no longer cooking at this point).
dianna9234

I like to mix avacodo with the egg yolk and mayo ,its really good! and top it with real bacon pieces ! yummy!!(for deviled eggs)

A lady at work made deviled eggs for the Thanksgiving potluck. She used creamcheese, ranch dressing and pickle relish. They were so good and didn't last long at all.

I'm trying to recreate them now.

Just finished the deviled eggs. They aren't quite the same but still very good. Definitely a keeper.

I have a different quick way of making em now. I just slice the HB egg in half, put a little mayo in the cavity then replace the yolk half and cover it with a thin layer of mayo and dash of paprika to cover. They look different than usual and people are surprised by the texture when they bite into one

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I love to add wasabi to the egg yolk mixture and top with a slice of pickled ginger.

This is a really cool idea! Thanks Mike!

I put 1/2 a slice of a green olive on top of the deviled egg. And I never use mustard in them, I prefer garlic powder. The olive gives it a nice flavor.

I'm lovin' the egg ideas that were shared in this thread!

I'm a pretty basic kinda guy with my food, in general, and with eggs, in particular.

For me I use one of two HB'ing methods that I've learned:

1. The 10-minute egg, by Emeril: Add eggs to boiling water. Rolling boil - 3 minutes. Lid on and remove from heat - 7 minutes. Ice-water bath. This one tends to soft-boil the larger eggs.

2. The 14 minute egg: Add eggs to boiling water - 14 minutes. Ice-water bath.

Anywho, once they're peeled, I've tried adding a few things to my basic mix of yolk, mayo, mustard, salt/pepper:

Chives (garnish)
Kale (garnish)
Onion (overpowering, IMO)
Garlic (minced & mixed)

Ham (chunked, hidden in the cavity, *surprise*)
Keilbasa (half of a thin round slice standing, flat edge down, in the mix)
note: go heavier on the mustard to compliment the keilbasa

I'm a little late to this thread, but wanted to share a fool proof way to make hard cooked eggs easier to peel. Use a push pin to poke a hole in the big end of the egg - that's where the air pocket is - and put in cold water. Bring to a boil, cover, and reduce heat to very low (or turn off) and cook for 12 - 20 minutes. Only you know how well done you like your hard cooked eggs! Then put in very cold water for 5 minutes.

I've done this with very fresh eggs (laid the same day) with only a few eggs resisting being peeled.

I'm making a note of the varieties of deviled eggs - they all look good!

Others have mentioned adding fresh salmon and various seafood, but also try adding smoked salmon bits. It's an Ina Garten recipe..like the taste of lox and it's trimmings, without the bagel of course.

I have a HB egg question. I would think they stay fresh longer if refrigerated in the shell and peel as needed, but then they are harder to peel cold. If you are keeping eggs in fridge for snacks for a few days, do you peel them all when warm? Then how do you Keep them fresh? Tupperware OK? Wrapped individually?

Great topic and great ideas!

I prick a hole and then steam eggs 10 minutes, put in cold water and it seems to work well. To the yolks I add some mayo, a small squirt of mustard, chopped dill pickles and 1/2 packet of sweetener. The sweetener makes them taste more like the deviled eggs with sweet relish. I also use one of the 'fold over' plastic egg trays, which keeps them fresh and doesn't stick to the filling.

They are easier to peel right away. If I'm not doing anything with the cooked eggs right away, I just put them in a zip lock bag in the fridge. I'm not sure what the "official" length of time is, but I've kept them up to 4 or 5 days with no problems.