Tangy Deviled Eggs
10 eggs, closer to expiration date (they are easier to peel)
Place eggs in a pot large enough to have eggs lay in a single layer. Cover with cold water until eggs are just covered. Place over high heat until water comes to a boil. When water starts a rapid boil, shut off heat and cover pan with lid.
Set timer for 15 minutes. When time is up, drain eggs carefully so as not to burn yourself with steam. Cover with cold water and let sit a minute. Drain and repeat. Shake pan so eggs rattle in pan into each other and sides to gently crack each egg. Cover with cold water again and let sit for 15 to 20 minutes. I usually add a few ice cubes to make sure the water is cold. After letting eggs cool, peel eggs.
Slice eggs in half horizontally. Scoop cooked egg yolk into bowl and place egg halves on plate or deviled egg holder. This one has two yolks-I've never seen that before!
Mash yolks with potato masher.
The rest of the ingredients I kind of wing, but this is what I start with:
1/2 cup mayo
2 TBSP Dijon mustard
2 TBSP yellow mustard
2 TBSP vinegar *you might want to start with 1 as I like mine tangy
Beat this together and taste. You may need to add more mayo, a spoonful at a time. Or you might want it a little more yellow, so add another squirt of mustard. After getting the taste you want, spoon mixture into a pastry bag fitted with a larger tip. If you don't have a pastry bag, scoop into a quart size plastic food storage bag and snip off the corner. Squeeze egg mixture into each egg. Sprinkle with the sweet paprika.
Thank the chickens for the gift of eggs