Eek!!!! We are having 17 in-laws over Sat. for a meal. I want to serve deviled eggs as one of the appetizers and need advice. There's all kinds of conflicting advice on the internet. How do you guys do eggs so that they peel easily and the shells don't stick to the whites? I know the main thing is to have older eggs, but I didn't think of this in time, so my eggs are pretty new. Here are my questions: - start them in cold water or hot? - do you put vinegar, salt, or baking soda in water? - do you chill the eggs until they are completely cold before shelling? Thanks! I'm trying not to panic. J.