devil business

The perfect deviled egg is just that to me - a deviled egg, no fancy piping no exotic ingredients just plain simple egg yolk, mayo, dry mustard, yellow mustard salt and pepper. While I have made them with crab meat before and while these were absolutely excellent nothing beats simplicity. The real trick in my book is the perfect boiled egg. Everybody and their grandmother has a method to boil eggs and and none of them work for me like mine does. I dont like them to be green and bouncy, I like the yolk fluffy and bright and just set. I leave the eggs out to get to room temperature. When I am ready to use them I cover them with water in a saucepan so they are just submersed and then put to boil. When the water starts boiling I let them boil for a solid 5 minutes. When the five minutes are up I let them sit for two minutes before running ice cold water over them until they are cool enough to handle. Peel under running water and slice in half separating the yolk into a separate bowl to be mixed with mayo, dry mustard, yellow mustard, salt and pepper. Finely smash it with a fork and then spoon the yolk mixture back into the egg white and dust with chile or paprika, and there you have a simple yet perfect deviled egg, even more perfect if you let them rest a while so the dry mustard has a chance to marry the other ingredients. The funny thing is how people will eat more of these than they would if they were just eggs!