This is me making the deviled eggs. This is me eating the deviled eggs.

Ready, Set, Cook!

  1. Turn on your stove top to high heat.
  2. Fill your pot about 2/3 full with hot water. Tap water is fine.
  3. Gently place your dozen eggs into the pot BEFORE putting it on the stove. (No matter how hard you might try, it's difficult to drop them into the pot once it's already boiling without cracking the eggs.)
  4. Put the pot onto the stove top and set your timer for 13 minutes. It should only take a couple of minutes to start boiling. (Eggs sometimes crack in the pot. Don't throw them out. They are usually still perfectly fine to use.)
  5. Turn off the stove as soon as the timer goes off and remove the pot from the burner.
  6. Carefully dump the hot water down the sink and run cold water over the eggs. Place the pot on a different burner and let cool for about 15 minutes. You can even put the eggs in your fridge to speed up the cooling process.
  7. Once the eggs have cooled down, it's time to remove their shells.
  8. Cut the eggs in half long ways, or "the hot dog way" as some might call it.
  9. Remove the yolks, placing them into your mixing bowl. You can usually just squeeze them out, but sometimes a spoon or a clean hand may have to step in and help. Place the egg whites hole-up on your serving dish.
  10. Add 1/2 (some people prefer 3/4) cup mayonnaise, 2 tbsp. mustard, 1/8 tsp. black pepper and 1/8 tsp. garlic salt to the bowl of egg yolks and mix well. (It will be a little lumpy, and that's perfect!)
  11. Spoon a dollop of your mixture into each egg white. Sprinkle paprika on top and bacon if desired.
  12. Now take a deep breath because you're finished and it's time to enjoy!