Things I didn't know about Eggs

I took this picture while making deviled eggs for a party back in January (are we a little backed up on blog posts? nah...).There are things I didn't know about deviled eggs then that I do now. Let me share those.

• Use old eggs. New eggs are harder to peel. In this picture, the white egg is old and the brown eggs are new. The white egg was the only one that was easy to peel.
• Anne Burrell's technique of letting the eggs boil for 1 minute, then sit for 13 minutes exactly, then shocking them in cold water DID result in perfectly cooked eggs; BUT
• Deviled egg recipes do not scale up 1 to 1. Say if you are supposed to use a half a cup of mayo for 6 eggs, that doesn't mean you should use an entire cup for 12. Yours truly didn't know that and for her party had runny icky mayo eggs. And I LIKE mayo. Deviled eggs are just one of those things you have to taste the whole way through adding and adjusting because otherwise, they just aren't worth the work.
  

I don't have a picture of the finished eggs because they were that bad. The beginning picture is much better to remember them by.