DEVILED EGGS

Just in time for Easter, it's the best deviled eggs you've ever had. I make several dozen eggs a week into deviled eggs they're that good. You can use those leftover colored eggs too (as long as they haven't been outside in the yard or anything like that). Here's the recipe from my family cookbook:

DEVILED EGGS

12 large eggs 

1/2 cup mayonnaise or salad dressing

1 Tablespoon +1 teaspoon yellow mustard 

Salt and Black Pepper to taste

1/4 teaspoon of dried dill 

2 Tablespoons white vinegar

Cold water

1. Place eggs in large pot.

2. Cover eggs with cold water by at least one inch. Add vinegar.

3. Bring water to a boil.

4. Put lid on pot and immediately turn off heat. 

5. Set timer for 14 minutes. 

6. Remove lid and run eggs in pot under cold water until the hot water is gone.

7. Hit the wide end of each egg against the side of the pot; crack the shells and return to pot of cold water to sit for 15 minutes.

8. Peel shells from eggs and rinse. 

9. Cut eggs in half lengthwise. Pop yolks out into a bowl. Set egg whites on paper towel to dry.

10. Mash yolks. Add mayonnaise, mustard, salt, pepper, and dill. Mix until smooth. Put into a piping bag or baggie.

11. Put egg whites on your serving plate.

12. Cut tip from the bag with yolk mixture. Squeeze it gently into the egg whites in a swirling motion. So much faster, neater, and easier than trying to spoon it in.

13. Garish with fresh dill or as desired.