We used to enjoy deviled eggs on most holidays.
Then it was discovered that Lil' Guy was allergic to them.
It didn't seem right savoring them in front of him
when he couldn't eat them,
so we stopped the tradition.
Now that he can have eggs again,
the tradition can continue.
They will be on the menu more often
now that we can all enjoy them.
Here's how we do ours:
Boil eggs for 1 minute.
Take them off the burner
and let them sit for 13 minutes.
Put them into a bowl of cold water for 10 minutes
(this prevents the yolk from getting that green ring around it).
Peel, slice in half and remove yolks to a bowl.
Mash yolks with a fork and add mayonaise, Dijon mustard
and a bit of salt and pepper to taste.
You can fill them using a piping bag or a plastic baggie
with a hole cut in the corner,
but I just spoon the yolks right back into the white.
A sprinkling of paprika on top adds a finishing touch.