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My basic mayo recipe calls for: 1 egg 1/8 tsp garlic powder 1/4 tsp onion powder 1/2 tsp salt 1 Tbsp vinegar 1T water 1 c veg oil Basic method: Blend everything except 3/4 c of the oil in a blender or food processor or with a strong arm and a wire whisk. Add the remaining oil in a steady...

We love devilled eggs, so I keep a carton in the fridge clearly marked "For Boiling! Do Not Eat!" and write the date in pencil on each egg. This way I know which ones are ready for boiling. The older the egg, the easier to peel. Let 'em go at least two weeks, one or two months is better...