And another thing...or muttering from the kitchen

Don't read this if you can't boil an egg! I have always made my deviled eggs with the ease of the ignorant. I boiled them, peeled them, and mashed the yolks with mayonaisse, mustard and various seasonings (based on my mood). This year, I decided my deviled eggs should be more perfect. Why? Because Martha Stewart said she could do a PERFECT boiled egg. So, I thought, what the heck? Why not give it a try. How can boiling an egg go wrong? I won't go into the gory details, but here are some of my colorful comments: "This sure as heck takes longer than my way." "Da*@ things won't peel." "Out of 24 eggs, Martha dear, I have may a dozen that I can use." "Da*@ things won't peel." "Fri&&in' eggs." "Da*@ things won't peel."Maybe it's the eggs--I'm going back to my way." "I'll be darned, it was the method. These eggs are peeling perfectly." And Martha? If you're reading this? I really, really tried, so maybe you could put a little caveat? Don't do this for deviled eggs?