Everytime I make deviled eggs something different happens when I remove the shells. Sometimes the shells come off easily, and others it's a total struggle resulting in egg white layers coming off with the shell- ending up with a misshapen egg white for presentation. What am I doing wrong?
I have read that 'older' eggs do better because more air gets in between the membrane and the egg shell, so I've often tried to 'age' them for a couple weeks in the fridge, but this morning, even that didn't work!!! ARGH! They look awful- maybe if I turn the lights down low no one will notice!