Deviled Eggs

With Memorial Day weekend fast approaching, is anyone else thinking about picnics and grilling outside? Well how about some Deviled Eggs for celebrating?

This recipe is simple and yummy.

Here's what you need: eggs, salt, black pepper, dill weed, dry mustard, paprika and mayonnaise.

The addition of the dill weed came from my friend, Pat, in Sonoma. Hi Pat!

The first thing you need to do, of course, is hard boil your eggs and peel them. I have to share with you my new discovery for hard boiling eggs so that the shell comes right off. I learned about it over at Green Lite Bites, on her video post with step-by-step instructions. I tried her method today and it really works.

The picture above is an egg that Stinkerbell peeled, which explains the gouge, but it really was easy to peel.

I love to use this Pampered Chef Decorator for my Deviled Egg innards. It makes them pretty and I don't have to wrestle the filling into the eggs. I also learned this trick from Pat, although she uses a regular pastry bag. I'm not real coordinated with pastry bags though, so I use this.

See? Pretty.

Here's the recipe card, complete with the instructions for hard-boiling the eggs. If you're anything like me, you'll forget the trick by the next time you go to make them. Like Easter in my house.