My signature dish is deviled eggs. They’re always a hit at family parties. One problem: I suck at peeling the shell off the eggs. Every once in a while, I’ll get lucky with a batch that are easy to do. Usually, I either need my mom’s help or it takes really long. Any tips?
After hard-boiling and letting it cool down;
Crack the shell a little on the counter, then fling it into a lidded jar with about an inch of water.
Shake vigorously.
Now the peel will slide right off =)



















