Deviled Eggs

You will need

4 hard-boiled eggs
2 tbsp high quality mayonnaise or sour cream
1 tsp or more Dijon-style mustard
1 tsp vinegar

You may also want, to taste (quantities are if you use all of them):

2 tsp minced herbs, fresh if possible (chives, tarragon, parsley and/or basil)
1 tsp minced shallots
1/4 tsp salt
1/8 tsp Worcestershire suace
1/8 tsp ground black pepper


PEEL and halve the eggs

MASH the yolks with the other ingredients

SPOON filling back into eggs, mounding slightly; for extra fanciness use pastry tube with star tip; otherwise sprinkle with paprika for a festive appearance

REFRIGERATE. Remove from fridge about 15 minutes before serving.

How to Boil Eggs the Easy Way

Many people don't know how to hard-boil eggs. This is how.

Place fresh eggs in a single layer in a large saucepan or pot, without crowding.
Cover with cold water about an inch over top of eggs.
Bring to a boil.
Immediately after reaching a vigorous full boil, remove from heat and cover.
Let eggs sit 15 minutes or a bit more.
Drain, rinse in cold water and peel.