This delectable appetizer requires careful preparation and attention to detail to avoid a rather messy result. The successful deviled egg is as pretty to look at as it is delightful to eat. Here's a step-by-step instruction sheet to make sure yours are just perfect.
The eggs you use are important. Extra-large eggs are preferred, for a generous presentation of your deviled eggs. Use eggs with an expiration date as close as possible to the day you cook them. Older eggs don't crack as easily and peel without pulling chunks of the egg with the shell.

Gently place the eggs in the pan and add enough water to completely cover the eggs. Salt the water and add a couple of teaspoons of apple-cider vinegar. Allow the eggs to reach room temperature, about 15 minutes. Turn the heat on medium until they start to simmer. Do not let them come to a boil. Simmer for 15-20 minutes. Remove from the heat and place the eggs, still in the pan, in the sink. Run cold water over the eggs for several minutes until they are just warm to the touch. Allow to cool thoroughly, adding more cold water if needed.