Delicious Deviled Eggs

Deviled eggs are a staple - from excess Easter eggs to New Years Eve blowouts. There are so many different ways to make deviled eggs that even I've gotten confused when looking through recipes. What I've noticed, though is that most recipes just say "prepare your eggs".  Well, most people don't know its entirely possible to over boil your eggs which is what gives you the dark ring around the yolk. I'm guilty of this and, while I don't believe it makes it taste any different, I do think that presentation is just as important. This is a fairly basic recipe that is packed with flavor.

You will need:

- 6 extra large eggs

- 1/4 - 1/2 cup good quality mayo

- 1 - 2 tbsp bacon bits

- 1 tsp yellow mustard

- 1/4 tsp salt

- 1/4 tsp pepper

- 1 1/2 tsp dill relish

- 1 tsp paprika

- 1 green onion, sliced diagonally

Place your six eggs in a large pot and fill so they are covered with cold water.  Heat stove burner to high and allow pot to come to a rolling boil, then turn off and allow eggs to sit in water for an additional 15 minutes.  Drain the hot water and fill will cold, allow eggs to sit about 5-7 minutes until comfortable to handle. Don't allow them to cool completely as it makes the film beneath the shell more difficult to remove and that little thing is a nightmare to deal with as it is.

Because water will tend to gather under the shell in the larger bottom, smack the egg against the counter there, then roll the egg to break up the rest of the shell. This will also allow any water under the shell to move to other parts of the egg so the film underneath will be easier to remove.

Once your eggs are peeled, halve them and remove the yolk into a separate bowl.  You'll notice the yolk is bright yellow as opposed to that muted color you get when you over cook them.

Start with the quarter cup of mayo and add everything but the green onions and paprika.  If you want more mayo you can add it depending on how wet you like it. 

Now this part is entirely up to you on how its done.  I prefer a more "rustic" approach and I'm also lazy.  If you have piping bag you can use that or you can just take a ziplock sandwich bag and use that. If you're using the sandwich bag, scoop all of your filling into it and mush it to a bottom corner.  Hold the open end tightly and snip off a small part of the corner (start small because its easier to cut off more than to try and transfer to a different bag).  Twist the bag to squeeze out your mix and fill your egg cups.

If you want to do it my lazy way, just scoop some of the mixture up with a spoon (though a melon baller gives it a much prettier look) and dump it in the egg cups, patting it down with your fingers.  Put the paprika in your palm and pinch/sprinkle it over the finished eggs.  Garnish with your green onions and you're done!

ENJOY!