Deviled Eggs

Directions

Place eggs in a saucepan large enough to hold them all in one layer.

Cover with water.

Bring to boil, then lower heat to a simmer and cook for 9 minutes.

Fill a large bowl halfway with ice and water.

When eggs have cooked, transfer them with a slotted spoon to ice bath.

Let cool completely.

Peel eggs; cut each in half lengthwise.

Remove yolks and place in a bowl.

Mash yolks with a fork until smooth.

Add mayonnaise, mustard, salt and pepper and mix until blended.

Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag.

If using ziplock bag, seal bag and snip off one corner.

Pipe yolk mixture into empty egg whites.