Nicely Peeled Deviled Eggs
Remember to bring the eggs to a boil in salt water. Remove from heat. Then put a lid on for 12 minutes. Submerge eggs in ice water until cold all the way through. Then peel in a bowl of water.
  • 12 large hard-boiled eggs
  • ½ cup mayonnaise
  • 2 teaspoon Dijon mustard
  • ¼ teaspoon cayenne
  • salt and pepper to taste
  1. Halve your eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves. Makes 24 halves.
Recipe by Sugar and Spice and Everything Nice at