Perfect Hard Boiled and Deviled Eggs:
Cover eggs in 1″ salted water and bring to a boil over high heat. Remove from heat and let stand, covered, for 17 minutes. Place eggs in bowl of iced water for 10 minutes. Replace in boiling water for 10 seconds. Remove and put back in iced water until completely cool. All this loosens the shell from the egg and makes them easy to peel.
For deviled eggs: Halve 6 hard boiled eggs. Mix yolks with 1/4 cup light mayo, 1 t. Dijon mustard, a pinch of salt and a dash of cayenne. Put yolk mixture back in eggs. Sprinkle with paprika.
Variations include adding grated onion, sweet pickles, chopped herbs, or a dash of specialty vinegar like chardonnay.
Submitted by Maria S. – Williamsburg