Your Basic Deviled Egg

Deviled eggs is the food I look forward to the most at Easter time. This year my husband and I decided to stay home rather than visiting the family, but I won't go without the deviled eggs. The great thing is that you can make as many or as few as you like. If your making them for a large group you may want to make a couple dozen, but if you're making them just for yourself (as I'm doing this year) then you can make just a couple.

This is a super-basic deviled egg because it's the only kind I like. I hate when sweet relish is added or any other "creative ingredients" for that matter. But when you have such a basic recipe it has to be spot on. These actually earned me an A on a final in culinary school last year. First, you want to make sure you don't use really fresh eggs. As an egg ages, it starts to pull away from that membrane between the egg and shell, making it easier to peel once the egg is cooked. Second, you want to make sure you cook the eggs properly. Nobody likes rubbery egg whites or green yolks from overcooking.

How to make a proper hard-boiled egg.

1. Bring eggs to room temperature by leaving them out for about an hour. 
2. Place eggs in a pot and over them with tap water. 
3. Place over high heat and bring to a boil. 
4. Let boil for just 1 minute (no longer) and then turn off the heat. 
5. Set a timer for 12 minutes. 
6. At the end of 12 minutes, remove the eggs from the hot water and place in a cold water bath to stop the cooking process.

Your egg should look like this. The whites will be soft and the yolks yellow. 

How to make deviled eggs.

Ingredients:

• 6 hard boiled eggs
• 1/4 cup mayo
• 1 tablespoon Dijon mustard
• pinch of salt
• pinch of cayenne pepper
• paprika, for garnish

1. Peel eggs and cut in half length-wise. Remove the yolks and place them in a bowl. Set the whites aside. 
2. To yolks, add mayo, Dijon, salt, and cayenne pepper. Add more salt to taste. 
3. Put the yolk mixture into a piping bag with tip. If you don't have a piping bag, just use a zip lock bag with a corner cut off. Pipe the mixture in the egg whites. 
4. Sprinkle lightly with paprika. Refrigerate and serve once fully chilled.