Deviled Eggs

To have great deviled eggs you must start with perfect boiled eggs. And the key to making perfect boiled eggs is not to over boil them. To start always use eggs that are at least a week old. For some reason they seem to peel better than fresh eggs.

12 - large eggs
1/4 - cup mayonnaise 
1 1/2 - tablespoons sweet pickle relish
1 - teaspoon yellow mustard
salt & pepper to taste
paprika for garnish

Lets start by making the perfect boiled eggs. Gently place eggs in a single layer in a pan with enough cold water to cover eggs completely. Over high heat, bring water to a rapid boil. As soon as the water reaches a rapid boil,

remove pan from heat and cover egg pan tightly with a lid. Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.

Now it is time to stop the cooking process. Transfer the eggs to the bowl of ice cubes and/or cold water. I just use the pot that I cooked the eggs in. Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs.

there ya go perfect hard boiled eggs! Nice and yellow with no green ring around the edges. Now to make deviled eggs halve the eggs lengthwise.

Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients. Season with salt and pepper.

Scoop up the filling and add to a small zip lock bag. Using scissors cut off a small part of the end. Squeeze the filling mixture into each egg white half.

garnish with paprika