Place a single layer of eggs in salted water. Bring the water to boiling, put a lid on the pot, and remove the pot from the heat. Let it sit, covered, for 20 minutes, then drain. This method avoids the green ring around the yolk and rubbery whites.
When cool enough, peel them. Very fresh eggs are harder to peel than slightly older eggs. Slice in half longways. Mash the yolks with as much non-dairy non-soy Italian dressing as you like. Load the eggs.
Why Italian dressing instead of mayo? Commercial mayo is made with soy. Homemade mayo is made with raw eggs. Deviled eggs tend to sit out and raw eggs + warm room is a risky combo.
(The 5/31/10 post was all about NDNS Italian dressing. To sum up, Good Seasons = good eating.)