Thyme Deviled Eggs

To me eggs are a perfectly versatile food for breakfast, lunch or dinner. Deviled eggs always elicit oohs and ahhs from people. It's a great appetizer or side dish, and almost everyone can enjoy them.

Perfectly boiled eggs:

Place 6-12 eggs in a heavy bottom sauce pan. Cover with water plus one-two inches. Place on burner and bring to a boil. Once boiling, cover with lid, drop heat to low and set a timer for 10 minutes. Put eggs in cold water and peel as soon as you can reasonably touch the eggs.

Filling preparation:

Cut eggs lengthwise in half, scoop out yolks into a medium sized bowl and set aside whites. I do the filling to taste. I use Duke's Mayonaise (ALWAYS), a bit of grainy mustard, or dijon depending on my mood, salt, pepper, other spices, herbs in the filling or as a garnish, and occasionally I even add pickle relish.

Assembling:

Once you're satisfied with the flavor of the filling, you can either scoop the filling into each egg, or just as easy, use a large plastic bag, place the filling into the bottom corner (away from the sealed top), force the filling down the the bottom, then snip off the corner to form a throwaway pastry bag to fill the eggs. Garnish with paprika, cayenne, or herbs.