Buttery Deviled Eggs

Put eggs in a pot and cover with water. Bring to a boil and then move to another range and allow to cook for around 10 – 11 minutes. Do not overcook the eggs or they will turn green due to sulfur (although they are still fine to eat). Put boiled eggs in another bowl of ice water to cool. Peel while running under the water faucet if still warm.

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in butter, mayonnaise, mustard, and lemon juice. Add vinegar, red pepper, hot sauce, salt, and pepper, tasting for desired result. Spoon or pipe yolk mixture evenly into egg white halves (we spoon it in where I come from–no need for the fancy pastry bag). Sprinkle with paprika, if desired. Cover and chill at least 1 hour or until ready to serve. Yields 2 dozen.

Kitchen tip: Don’t use farm fresh eggs for this recipe. Older eggs have a tendency to peel easier, which may spare you a little grief.