This is probably the only time of year most of you eat deviled eggs. That's definitely the case in my family! I always wondered why that is. Could it be because they are an acquired taste? Possibly they aren't aware of even how to cook them properly?? I admit, both of these have been my reasoning at one time or another. So, I've given myself the task of trying to change your minds! (Good luck, right?)

The first step is boiling the eggs properly. So let's get started! 

1. Make sure your eggs are at least a few days old. I only say this because I have been the one that waits until the last minute to buy them at the store before Easter. The reason this is important is because fresh eggs do not make the best hard boiled eggs, which means deviled eggs are a no go!

2. Fill your largest pan with about 4 inches of water. There needs to be at least 2 inches of water above the eggs. 

3. When your water is at a rolling boil, add the eggs to the pan. Careful when you drop them!

4. Even if you need to make a couple of batches, you'll need to make sure that all of your eggs are in an even layer. No stacking these guys!

5. Set your timer for 12 minutes. This should be the perfect amount of time to have the texture you want. Depending on altitude or  temperatures of where you live, you may need to test them. Just set them gently on the counter & spin them one at a time. If they spin like a top, they're done! If they wobble around, they aren't ready. Stick them back in the water for 2 more minutes & spin them again! This is also a good way to tell between raw & cooked eggs if they happen to be mixed together on accident. 

6. If you follow these steps carefully, you should be able to peel the shells off nice & easy!

7. Cut the shelled eggs in half & remove the yolks. Put all of the yolks into a bowl with a 1/2 cup of mayonnaise for every 8 eggs. Mix in diced baby dill pickles. (Some people add relish, but I've never been a fan!) Season the batch with salt & ground pepper to taste. I use a potato masher for this. It seems to blend all of the ingredients properly. 

8. Load the mix into a cake icing piping bag with the tip of your choice. If you don't have one, a sandwich bag with a small hole in the corner will do. Squeeze enough out to fill the dent left in the egg white. Now, sprinkle a small amount of paprika on top. 

That's it Mumsies! Who's hungry after all that food talk? Me too! I know there are several ways to season your deviled eggs, but this was the way my Grammy always did & I can't bring myself to change it now! I hope you enjoy your Easter prep & more importantly, your time together with the ones you love! 

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