Makes 24 servings:
1 Dozen Eggs
1/2 cup Mayonaise (Not Miracle Whip or salad dressing)
2 tablespoons finely chopped green onions. (Scissors are your friend)
Snipped fresh chives
Dried mustard (wet mustard works too. I usually use both)
1.) Place eggs in a large saucepan and add enough cold water to cover them. Bring to rapid boil on high heat.
2.)Reduce heat to a low simmer. Cover and cook for 15 minutes. (Times may vary due to elevation differences. I'd check cooking times for hard boiled eggs in your area)
3.)Pour off water and fill pan with cold water and ice cubes if you have 'em. Let stand about 3 minutes
4.)Pour off water. Gently shake pan back n'forth to roll the eggs around and crack the shells.
5.)Peel off shells staring at larger ends of the eggs. Some are a pain, but most come off easy.
6.) Cut eggs in half lengthwise, scoop out the yolks and put 'em in a bowl. Set the egg halves aside in a shallow container.
7.) Mix in the rest of the ingredients to taste, except for paprika n' chives. Add more mayo or milk till you get your preferred creaminess.
8.) Fill egg halves with the mixture, top with paprika and chives. Cover and chill until serving.
Do not leave the deviled eggs at room temp. longer than two hours. They should keep for a week in the fridge.
Happy Easter and I hope you enjoy!