Since it is Canadian thanksgiving this Monday, I'm making a large batch of
Potato salad and also some deviled eggs. I tried an experiment with the
eggs. I bought the eggs thursday and hard boiled 2 dozen early friday. I
followed the method of putting the eggs in a pot with water to cover by 1".
And slowly brought them to a boil. Removed from heat and let sit 20
minutes. I then cooled the rest of the way with cold water and put the eggs
back in their cartons and into the fridge. 24 hrs approx later I cracked
the shells and immershed them in water for 5 minutes. Peeling the eggs this
way seemed to get better looking eggs. Oh I dipped the eggs in the water
frequently while peeling as well. I believe if I had used older eggs all
the eggs would have been unpock marked. The shell came off in strips...like
when peeling an orane on quite a few.

I used the penzeys sweet curry and a 1/2 tsp horseraddish in the mayo
and due to family preferences used 1/2 helmans and 1/2 miracle whip.
5 lbs red potatoes, 12 eggs, 3/4 large onion all chopped fine.
mixed dressings added to your personal taste.