Deviled eggs have been around since 15th-century Italy. But it wasn’t until the mid-1700s that the British gave them that moniker—not because they were sinfully rich, but because the cooking term “devil” referred to food that was well chopped and mixed with a sauce or seasoning. The key to a good deviled egg is to mash the yolk with a fork until it is free of all lumps before mixing in the other ingredients. This ensures the creamy texture that makes deviled eggs so heavenly. 

If you plan on peeling your boiled eggs, there is a surefire way to end up with shells that slip right off. I learned this trick from reading The Food Lab, by J. Kenji López-Alt. Bring a pot of water, deep enough to fully submerge the eggs, to a boil. Carefully lower the eggs into the water with a spoon. Wait 30 seconds, then add eight to 10 ice cubes. When the water returns to a boil (which takes a few minutes), set your timer for 11 minutes. When done, set the pot under cold running water. Tap an egg to crack the shell, and there you have it, shells that peel right off.