Perfect Deviled Eggs

The kids were begging me for deviled eggs over the weekend.  They couldn't wait another two weeks until we have hard boiled Easter eggs to use up.  There must be a dozen ways to boil an egg, but several years ago, I recall an article in the paper comparing methods.  I may have mixed and matched methods over the years, but my hard boiled eggs always turn out using the following method...

 Place eggs in a pan with cold water.  The water should just cover the tops of the eggs.

Turn the heat on medium-high.  When the water comes to a boil, let the eggs boil for 3 minutes.  Turn off the heat and cover for 15 minutes.

Run cold water over the eggs and add a couple of handfuls of ice cubes.  Let cool.

 The eggs peel easily and the yolks remain bright yellow.

 Squeeze about 3 tablespoons of mayo, 3 tablespoons of mustard and 1 teaspoon of season salt.  Cream together.

 You can dollop the mixture back into the egg, or place in a piping bag with a fancy tip.

 Pipe the mixture in a circular motion.

 Serve!

 Everything can be made into a party around our house.

I'm coming back here to update because I forgot to mention how we used a tiny leaf of fresh basil as garnish on our deviled eggs for our tea party.  The basil is a great compliment to the deviled eggs.  Try it!