We always keep several dozen eggs back for boilers. They are at least a week or two old, or more. It's easier to peel them when they are older. One of our favorite ways to eat boiled eggs is to devil them.
Peel, slice and gut.
I have figured the proportions for using 8, 12 or 20 eggs (the recipe for 12 is on the back of the card).
I use a pastry blender to mash up the yolks. It is quick and works great.
Some people put relish in their filling. Mine is pretty simple: mayonnaise, mustard, vinegar, salt and pepper.
Here they are - minus a few we have already eaten. I don't seem to be able to finish up an entire batch without a few of them disappearing. Many people put paprika on their eggs for flavor and decoration. But, Frank can't eat paprika. He can eat jalapenos and fresh paprika peppers, but not dried. Go figure.
It makes a great addition to a home grown meal. The cheese that didn't press right, fresh bread with butter from our goat cream and eggs from the chickens. You can't beat that!
Until next time - Fern