Deviled Eggs

1. First, hard boil the eggs using your preferred method. I put the eggs in a pot full of cold water. Bring to a boil over high heat, then turn down and simmer, stirring occasionally, for 8 minutes. Stirring the boiling eggs helps to center the yolks. If you overcook the eggs, the sulfur in the egg whites reacts with the iron in the yolks, turning the yolks blue. They are still perfectly safe to eat and there is no taste difference, but it doesn’t look as appetizing!
2. Quickly cool the eggs by pouring out the hot water, and then filling the pot with cold water. Change the water as the hot eggs warm up the water.
3. Once the eggs are cool, peel them. Try to keep the eggs as perfect as possible.
4. With a sharp knife, cut the eggs in half lengthwise. Gently scoop the hard yolks into a medium bowl. Set aside the whites.
5. Mash the yolks with the mayonnaise, pickle, celery, onion, mustard, salt and pepper. Adjust seasoning to taste.
6. Arrange the cooked whites on a plate. I like to line a plate with lettuce leaves to help keep the eggs from sliding around. Plus, the lettuce adds a lovely colour to the final dish.
7. Use a spoon or piping bag to fill the egg white cavities with the egg yolk mixture. Sprinkle the eggs with paprika and serve!

Tip: You can prepare this a day ahead. Just cook the eggs, halve them, and prepare the filling. Keep the whites in an airtight container, and keep the bowl of mashed egg yolk covered. Keep in the fridge overnight, then assemble before you serve.

Also, I generally omit the salt, since the pickle is salty enough. Perhaps it’s the German in us, but we like to add paprika for a little extra colour before serving.