AZCG Deviled Eggs

Nothin says lovin, like Deviled Eggs! Arizona Country Girl sent in this recipe. I happen to love these things and have been guilty of sneaking around to eat them. Thanks AZCG

Ingredients

Eggs
Mayonnaise
Mustard
White Pepper and Salt
Parsley, Black Olives, Green Olives, Petite Sweet Pickles, Carrots (or whatever garnish you like)

Remove eggs from refrigerator and sit on counter until they reach room temperature, I pierce the rounded end of the egg with a pin to release the air bubble and to keep the eggs from cracking when they cook. Boil water then add the eggs in a single layer and cook for 15-17 minutes. Peel the eggs and slice them lengthwise and remove the yolks to a bowl large enough to mash the yolks and add the other ingredients. I don’t measure the mayonnaise, but I add enough to double the volume of the yolks, then add mustard, white pepper (you can you black pepper, I use white pepper so I don’t have black specks in the yolk mixture), and salt to taste.

Place the yolk mixture into a pastry bag and attach a decorative tip (I use Wilton tip number 4B). Fill the egg white halves with the yolk mixture and garnish with olive slice and a bit of parsley or pickle slice and carrot cut into flower shape. The parsley serves a dual purpose it makes the deviled eggs look nice and it also holds plastic wrap off the surface of the eggs if you are transporting them for a party.