You know why they call them hard-boiled eggs?

I love deviled eggs. Love them. I hate making them, but only because of the peeling. I never know what's going to happen from one egg to the next. I peel one egg and it looks perfect. Then I peel another egg and it looks like garbage. There doesn't seem to be any rhyme or reason to it. Sometimes you get lucky and sometimes you don't. When I get lucky I think to myself, "Okay, I have to remember the exact circumstances under which this egg was cooked/cooled/cracked/etc." Then I peel the next egg and realize that the first egg was just a little white and yellow miracle. So I usually end up boiling extra eggs and use the ugliest ones for egg salad while using the decent ones for their desired purpose. I feel like I've tried it all...cold water, warm water, baking soda, rolling, shaking, room temperature eggs, old eggs, cracking the shell all over, blowing, praying. Nothing seems to work, and that is why they call them hard-boiled eggs....because they are boiled but they are hard to peel. Since posting about my egg-peeling woes on Facebook I've received a few more tips. I have to admit that when I read the suggestions I may have scoffed a bit (sorry friends, you were sweet to offer help), but frankly I had already given up the cause. That is until my neighbor friend gave me the perfectly cooked and peel-able hard-boiled egg guarantee. So I put all of my eggs in one pot and gave it a shot and what do you know???? It worked! I peeled an egg, then another, then another until they were all peeled and in perfect condition. She has forever revolutionized my egg making.

Here's the secret. Steam your eggs. Get a basket steamer. Put some cold water in a pot. Place the eggs in the basket. Put a lid on it. Turn on the burner and set the timer for 18 minutes. Peel. Done.