The devil got steamed (eggs)

Our family loves deviled eggs. Here is a recipe for some I really like. I raise chickens so a fresh supply of organic, truly free range eggs is never in short supply. The trick is how to successfully peel a truly fresh egg. It does help for the eggs to be at least a few days old, preferably a week. From there there are a few little tricks you can use for best success.

4 eggs (or however many you like)
mayonnaise (I prefer homemade)
Yellow and or dijon mustard
salt
pepper
dill
turmeric
garlic
paprika
cayenne
(any other spices you like)

Get your steamer ready. Fill bottom of pot with water, cover with lid and set to boil. In steamer basket add eggs gently. Once water is steaming set basket on top of pot and set timer. 6 minutes for a softer center 8 minutes for hard boiled.

Meanwhile set a clean pot or bowl large enough to hold your eggs into sink.

When your timer goes off, using hot pads, remove basket from steaming pot (turn off heat). Turn water from tap onto cold and gently dump eggs out into cold running water. Let water run on cold over eggs for a few minutes, until eggs shells have cooled and eggs have had a chance to shrink and to pull away from shell.

You want to peel eggs when freshly steamed or boiled, never store in the shell as they will be harder to peel latter on.

Now comes the fun part.

If the yolks are nicely centered you can just cut your eggs in half to scoop out yolks. However often when you steam your eggs the yolk will be sitting on one side, visible through the white. If this is the case you can simply cut through the white over the yolk and scope it out, leaving the egg as more of a boat. This is what I have done on the ones pictured.

The scooped out yolk will need to go into a small bowl, set your whites aside.

I have not given you amounts on what to add as it will vary with taste.

Add mayo and mustard to taste and till consistency you like. Add spices one shake, dash or pinch at a time till desired flavor.

Scoop yolk mix back into whites and serve right away, or chill. You may sprinkle tops with paprika and serve with a sprig of parsley.

These are great as a side or a snack! Enjoy!