Every year the struggle is real.  Why is it that I can never successfully get that shell off of a hard boiled egg?  What am I doing wrong? Everyone seems to have a trick, what really works?  Every year for Easter dinner, we make deviled eggs, but they are typically a little crunchy thanks to that rogue piece of shell that just doesn't seem to come off correctly.

Then I saw this video and saw the light.  I never knew it could be this easy.

If you plan on having the kids color eggs, and you plan to peel the eggs after,  you may want to consider this method.  You may want to use eggs that are at least a week old, if possible.

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