• For hard boiling the eggs, I've tested this a lot, and here's a way that they peel pretty well--not as easily as when you use a pressure cooker, but if you're doing them on the stove, this is the best method:

  Boil water FIRST, enough to cover however many eggs you're cooking. Add 1 teaspoon of baking soda, then carefully add eggs to boiling water, lowering them in carefully with a big spoon or a steamer basket. Cover, cook for 13 minutes. Then carefully remove them from the boiling water and place in another pan or bowl and cover with ice water for 15 minutes.

  They can be stored in their shells and peel them later if desired.
• Cut the eggs in half length-wise and pop the yolk into a separate bowl. Cut a small piece from the very bottom of the egg so it'll sit flat for filling and serving.
• For the filling, smash the yolks with a fork.  Add the mayo, mustard, sea salt and pepper, and optional sugar.  Add optional sour cream if desired.  Mix well--use a stick blender to make it extra creamy. Fill the egg whites--not too full or you’ll run out.  To make them extra pretty, pipe the filling in with a frosting tip and refridgerate.  Sprinkle on paprika if desired, right before serving.
• TIP: To make them sit still and not roll around on your platter, cut a small piece from the bottom of each half of the egg white!

For Basic Egg Salad:

• It’s the same thing only you also chop up the egg whites and mix them in with the yolk filling.  Optional:  stir in onions and/or celery, chopped up small. Yum!
• I like plain deviled eggs better though because they’re a snack by themselves.  With egg salad, I’m tempted to eat it with more carbs, like on a sandwich or cracker.
• If you serve the egg salad on bread or a bun, I always toast first in butter until golden to give it a tasty little crunch.