A true deviled egg consists of dill pickle relish, mayo, mustard, seasoning with salt and pepper, anything else is a dressed egg. I'm 53 years old and except for when I was a newborn, I've been eating deviled eggs my whole life. They are a staple here in Kentucky and I'm sure the rest of the south as well. I'd like to try some of the other ingredients you all have mentioned, but don't mistake them for deviled eggs.You all have a nice day.

Sorry, you have it wrong. When the eggs are impossible to peel without taking half the egg with it, it means the eggs are very fresh, not old. I raised chickens, so I know. I always boil my eggs for seven minutes and douse with cold water; been doing it for 65 years or more. Always the same, fresh wont peel and store eggs do.

First, it is the membrane from fresh eggs that stick not older eggs. Secondly with much of the south in drought stsge what a horrendous waste of water. Think green Zola.I put my eggs in cold water with a tablespoon of vinegar, bring to a rolling boil and cover. I let them set 15 minutes...save the boil water for watering plants and run under cold.No problems.

Instead of adding salt try putting in at least a full teaspoon of dill pickle juice. It should be adjusted for taste but if you put too much in then all you taste is the dill.

I disagree with your recipe for boiling eggs. I bring mine to a boil in cold salted water, covered. The minute it comes to a boil, I remove from the heat and let sit covered for 15 minutes, then run under cold water. No green, just perfect eggs every time!