Deviled Eggs

Ingredients:

1 dozen large eggs
2 heaping Tbsp. Mayonnaise (I suggest Olive Oil mayo)
1 heaping Tbsp. Yellow Mustard
3 dashes of Paprika
1 tsp. Distilled White Vinegar
1 tsp. salt (half if using Sea Salt)
1 tsp. freshly ground black pepper
1 tsp. to 1 Tbsp. of granulated sugar (depending on taste)

Directions:
Place a dozen eggs, into saucepan and cover with cold water. Put the saucepan over medium heat and bring the water to a boil. Once the water has boiled reduce the heat to a simmer. Begin timing: eggs will be hard-cooked in 10-15 minutes.   Hard-cooked eggs should be plunged into cold water at once to stop any further cooking and to prevent the yolks from discoloring.

To shell hard-cooked eggs, crack the shell and roll the egg between the palms fo your hands to free the skin from the egg. (If eggs are fresh it makes it more difficult to shell). Cut the eggs in half lengthwise.  To slice the eggs smoothly, dip the knife into water before slicing. Remove yolks carefully so as not to damage the whites.  Place the yolks in a bowl and the whites on a serving tray.

With a fork begin to crush the yolks gently, and then begin to add the rest of the ingredients.  Once all the ingredients are mixed, you must do a taste test of the filling. Making sure the filling tastes sweet/tart, not tart/sweet.  This is the most important step and it is necessary to mkae the proper adjustments before finishing the dish off. (*Recommendations:  If the filling taste too tangy, then there is too much mayonnaise and you must add a pinch or two of more granulated sugar, and possibly another dash of paprika.  If the filling is too tart, then there is too much yellow mustard and you must add a teaspoon or two of mayonnaise and pinch of granulated sugar.  If you are pouring the distilled vinegar in from the bottle over a spoon and accidentally pour too much, immediately try to pour some of it from the mixture before mixing, because in this case you may make the mixture too runny, and the only way to thicken it at this point is to cook more eggs and add more cooked yolks. If the mixture tastes too salty, you can easily diffuse it by adding two pinches of sugar).

Once you get the filling to taste sweet/tart, you are ready to put the filling back into the whites on the serving tray.  You can do this two ways, depending on the desired result.  For a picnic or family get together a spoon works quite easily to put the filling into the whites.  For an elaborate occassion such as a wedding or banquet a pastry bag provides a much more elegant presentation.

Finally keep eggs in refrigerator up until 1/2 hour before serving. This ensures improved texture and flavor.