Two readers responded to my item about the challenges of making perfect deviled eggs.
Said one: "I seldom make deviled
eggs, but years ago I was instructed that the best solution to the 'overly
adherent shells' phenomenon is to use eggs that are a couple of weeks old."
Another noted that Giant sells precooked, pre-peeled eggs from Sauder's Eggs: "10 to a bag for under $3.00." I looked up this company's website and it was like they were speaking directly to me: "Forget the frustrations of undercooking, overcooking, or peeling eggs - it's already done for you!"