Tip - Making Better Stuffed Eggs

Use eggs as soon as they have cooled rather than refrigerating them
for later use because the still-warm yolks will have a creamy texture
rather than the crumbly yolks of chilled eggs, and they will mash
more easily with seasonings.

With the back of a fork, mash yolks with other ingredients until
blended, then beat mixture with a wooden spoon until fluffy.

Cut a thin slice off the underside of each white so the egg won't
tip over as you fill it.