Deviled Eggs

1 dozen eggs

3 Tbsp. mayonnaise

1 tsp. mustard

Salt and pepper

Place eggs in a pan of cold water to cover.  Set on stove and bring to a boil.  Simmer for two minutes and remove from heat. Cover and allow eggs to remain in pan for an additional 15 minutes.  Drain and fill pan with water and ice.  Crack each egg all over with the back of a spoon starting at the wide end.  Let the cracked eggs sit in the ice water for 5 minutes.  They will now peel easily.  Slice each egg in half lengthwise and remove yolks to a bowl.  Place egg white halves on a plate.  Mash yolks with remaining ingredients.  Fill each egg white half with the yolk mixture, mounding slightly.   

Pickle relish, olives, or capers can be added.   Herbs (try dill or parsley) or paprika can be sprinkled on top.  Use your imagination!  Michael and Kenny make these in huge quantities for special occasions.  Their Grandmother Melcher taught them how to peel eggs using a teaspoon--crack the egg gently all over by hitting with the back of the spoon, then slip the spoon under the shell on the large end with the hollow of the spoon down.  Use the spoon to work the shell off.