Deviled Eggs

I wanted to put deviled eggs on my blog, not so much for the recipe, cause that is pretty much an "add to taste" thing. But to give some tips on how to make the perfect hard boiled egg and to share a terrific method of filling the egg whites with the mashed, prepared yolks; use a small cookie scoop. This is one food my entire family likes; well grandkids, not just yet. Giving a wedding shower brunch in May and thought we would serve deviled eggs with a sprig of dill. Something a little different and a great "finger food".

You want to start out with eggs that are not fresh, in other words, look at the expiration date and use eggs that are close to that date. Place eggs in a large saucepan and cover with 2-inches of cold water. Bring the water to a boil and boil for 1 minute. Cover the pan and remove from the heat. Allow to stand for 18 minutes. Remove the eggs with a slotted spoon and place in ice cold water for at least 15 minutes. Refrigerate until you are ready to peel them.

Cut the eggs lengthwise and remove the yolk from the whites.
My mother-in-law taught me to mash the yolks with a fork on a plate, no need to get the mixer out. Add  mayonnaise, Dijon mustard, a splash of vinegar, salt and pepper to taste. This is where "add to taste comes in". Start with a spoonful of mayo and 1 teaspoon Dijon and go from there. You will know when you have reached that creamy consistency.

Refrigerate until ready to serve. May sprinkle sweet paprika on top.