The Ultimate Deviled Eggs

Boil your eggs. My never-fail process is to place the eggs in a sauce pan with water. =Place on medium-high heat. =Let it come to a boil; once it is boiling, turn heat off, place a lid on the sauce pan and set the timer for 13 minutes. Once the 13 minutes have gone by, immediately place the eggs in an ice bath for three minutes. This process has always produced perfectly cooked eggs.

Once your eggs are cooked and cooled, shell the eggs and cut lengthwise. Remove the yolk and place in a medium size bowl. Once you have shelled, cut and de-yolked all the eggs, mash the yolks with a fork, masher or anything that will do the job. You want to keep it a little clumpy—it adds character.

In the same bowl that the egg yolks are in, throw in the remaining ingredients. Stir until completely combined. Place this yolk mixture into a Ziploc bag and cut a hole in the corner of the bag. Squeeze the yolk mixture into the egg white. Sprinkle with paprika.

I actually double this recipe whenever I am heading to a get-together because they are usually gone before I even get a chance to sample them!