Since I'm the one in the family that has chickens, one of the dishes I was to take to the family Thanksgiving dinner was deviled eggs. Anyone who has tried to boil and peel a fresh egg knows that it's nearly impossible to cleanly peel them. So, in anticipation of being the designated deviled egg maker, I held 2 dozen eggs in my fridge for 6 months...no, just kidding! 2 weeks is more like it. They peeled pretty good--I put them in a pot of cold water, brought it to a slow boil and set the timer for 10 minutes. I put ice cubes in a big bowl with water and when the timer went off I put the eggs into the ice water for a few minutes, then peeled them. The shells came off pretty easily. A couple were a little testy, but not too bad.
I wanted to use some olives stuffed with peppers as a garnish on some of the eggs, just for something a little different. I took 2 capers and placed on each deviled egg (eyes) and sliced the olives to make a mouth that was open like it was hot. I scattered the peppers around the plate to let everyone know they were hot so I wouldn't scorch the family members who don't appreciate hot!
Remember Mr. Bill? These reminded me of Mr. Bill---"Oh Noooooo!"
See, it's okay to play with your food! These were a hit at the table