Ham Salad with Finely Diced Celery

Y'all, I don't think there's anything more aggravating in the kitchen than planning on

making deviled eggs and you go to peel your eggs and they are a bumped-up mess because you have to

have a pretty egg for deviled eggs. So here's a couple of things that I do to eliminate the

shells sticking to the egg. First, I place my eggs in cold water. I add vinegar and salt

and I add it pretty liberally. I bring them to a bowl, cut it off, make sure your lid is on good

and tight, and I let them sit for 20 minutes. At the end of 20 minutes, we should have a perfect

thawed egg. Now you just take your eggs from the hot water, put them in an ice bath so that

they will get cool enough for you to peel. They say the reason an egg is hard to peel

is because it's so fresh and naturally you do want to make sure you have fresh eggs

So you can see that the shell is pulling off nicely. The membrane is coming right off

And these eggs are going to be perfect for deviling and putting on a pretty party tray