First, bring your water to a boil, then by carefully using a spoon, drop the eggs down into the water. Set your timer for 10 minutes.

After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.

After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.

Using a sharp knife, slice each cooled, boiled egg in half. Place the yolks in a small mixing bowl. Put the white halves into a Tupperware container until you are ready to serve on a deviled egg platter.

If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves and put your eggs on them. The lettuce leaves prevent the deviled eggs from sliding around.

To your yolks, add all other ingredients. Use your hand mixer to beat the eggs. Add salt and pepper to taste.

Using a kitchen tool or dispenser (or pastry bag) or a quart-size sandwich bag (snip off the tip), squeeze the stuffing out of the small hole in the bag into the egg white halves. This makes it easy to make really attractive deviled eggs.

Put any extra yolk mixture left over after the eggs are filled onto crackers for an additional appetizer and garnish with a half of an olive.

Snip a small bit of the fresh dill and place it on top of each egg

Scatter snipped chives or minced parsley on top of each egg

Layer strips of red peppers; lay them in a criss-cross pattern on top of each egg

Or, do what I did – just leave them plain!

Put the egg platter on top of a pedestal stand or cake dish!

Deviled eggs are so beautiful – you just have to show them off!