First off, let's talk about the best way to peel hard-boiled eggs.
Your eggs should not be fresh - the best way to peel hard-boiled eggs is to let them sit in your fridge for a week or a bit more before hard-boiling. That will make them so much easier to peel.
The other tidbit is to make sure you tap both ends (round and pointy) to break the shell, as well as all 'round the egg. Break that shell all up before peeling.
If you like, rinse the egg in water to make sure you get all the shell .. I find this makes the devilled eggs slippery, though, so keep that in mind.
For more tips on perfect hard-boiled eggs, visit the Egg Farmers of Ontario!
Now, for my devilled eggs recipe.
Well.I must confess that I don't really use a recipe! ... but here goes ...
Cut eggs in half lengthwise, putting yolks into a bowl and whites onto tray.
Add to yolks: salt, pepper, spices (I have a spice mix called Spicey Pepper Medley that I'll use, and/or some seasoning mixes - just be sure they're powder)
I always add some mustard - I love to use those special mustards that come in Christmas cheese baskets because they usually add that right touch of flavour.
And then I add some more flavour in the form of barbeque sauce or similar for a bit of tang.
Also last I add some mayonaise or similar dressing (eg. Miracle Whip or similar).
As for measuring, well, it depends on how many egg yolks are in the mix. I never really measure. I leave the Miracle Whip/mayo until last so that I can judge how much is needed to give the yolks the right devilled eggs consistency. Not too much; not too little.
And that's it.
There is never any left at my family's functions. I'm lucky if they make it out of the kitchen!
If you have a secret ingredient or a devilled egg recipe for your family, post a comment and let me know!