And deviled eggs mean hard boiling the suckers.
The world’s best mom-in-law (aka Doris) was put in charge of the devilling, but I helped with the hard boiling egg bit, because I have this little trick I learned that practically guarantees perfect eggs with no unsightly greenish ring around the yolk. Sadly, tho’, peeling them is still a pain…
Place the pan on the stove and bring just to a boil over high heat.
Remove the pan from the heat, cover, and let rest for twelve minutes.
Perfectly hard boiled eggs.
For mom’s deviled eggs, simply remove and mash the yolks with a fork, then stir in mayonnaise, cider vinegar, sugar, dry mustard, and a little salt and pepper to taste.
Fill the egg halves and sprinkle with paprika and/or sliced olives.