Deviled Eggs

This recipe is for Sarah who aspires to become Deviled Egg Queen:

First you have to boil eggs.  And here is a secret to boiled eggs: the older the eggs are, the easier it is to peel after it's boiled.  There's something that happens inside the egg as it ages...something about gases or such.  I don't understand what happens but I do know this to be true.  It's a lot easier to peel an old egg than a fresh one.  I have been known to leave the eggs out for a couple of days after I buy them if I'm planning to make a dozen or so.  No one has died from my deviled eggs yet. And when you think about it, the egg is designed to lay around in a warm place for several days without spoiling before it hatches into a chicken.  I mean, it's Mother sits on it for goodness sakes.  Eggs are pretty durable things unless you drop one.

Boil the eggs: Fill a pot with water leaving a few inches at the top.  Turn the heat on high and cover the pot. Boil  the water. Place the eggs into boiling water carefully so you don't break them.  Turn the water down to medium and let them cook for about 15 minutes.  Take them out and put in cold water, cracking them when you pour out the hot water and replace it with cold water.  Peel the eggs.  If the yolk is still soft and not fluffable you didn't cook them long enough and you're screwed. But 15 minutes should do the trick.
Cut each egg in half and put the yellow part into a bowl.  Mash these yolks with a little mayonnaise, adding mayonnaise as you go until it's the right consistency.  It should be thick like peanut butter. Add salt and pepper until it tastes the way you want it to taste.

Fill the whites with the yellow mixture. You can fill them using a teaspoon or if you have a whole bunch put the mixture in a ziplock bag, cut off one corner and squeeze like a pastry bag.