Tuesday Tip: Perfect Deviled Eggs

Deviled eggs look prettiest when the whites are smooth and unblemished, so the shells need to slip off easily and cleanly. Properly cooking and cooling the eggs help this. To begin, place eggs in a single layer in a stainless steal saucepan. (Non-stick is not recommended). Add cold water to a depth of about 3 inches. Bring to a boil of high heat. As soon as the water begins to boil, remove the pan from, cover, and let stand 12 minutes. Drain immediately and fill the saucepan with cold water and ice. Let stand until some of the ice melts and the outside of the eggs feel cool.