Easy Deviled Eggs



  1. Bring a medium pot of water to a boil.
  2. Once boiling, gently add eggs with a spoon and boil for 12 minutes.
  3. Drain water and add cold water and ice to the pot to cool down the eggs and stop the cooking process. I also usually refrigerate them for at least a half hour.
  4. Once the eggs are cooled, peel them and cut them in half.
  5. Remove all the yolks and add them to a bowl.
  6. Mash the egg yolks with a fork. Then add the mayonnaise, mustard, salt, and pepper.
  7. Whisk together until smooth.
  8. Put the egg mixture into a plastic bag and cut the tip. Pipe the mixture into the eggs.
  9. Top with chives
  10. Cover and refrigerate the eggs for several hours before serving.
  11. **Goes well with JaM Cellars Butter Chardonnay