Picture the scene. It's Memorial Day and I'm planning to make
guac for a party. Head into the grocery store and find nothing but rock hard avocados. It's time for Plan B. Ok, what can I whip up that will be just as popular as guac? Aha, deviled eggs. Brilliant. Look up a few recipes on my phone, come up with the consensus on an ingredient list, and head home. And then I remember that as much as I love eating them, I hate making deviled eggs. I always get the timing wrong on boiling them, ending up either too hard or too soft. And I have bad luck with peeling them, scared for life by the time I made a batch of 18 and spent
hours picking off shells piece by piece. I knew that I needed to find a rock solid recipe to back up my endeavors.
