Deviled Eggs

Instructions

1. Add 12 eggs to a large pot and cover with water. Set heat to high and cover pot. Once the water boils, decrease the heat to low and simmer for about 8 minutes. After the 8 minutes are up, turn off the heat and remove the pot from the burner. Let sit for 10 minutes.
2. Carefully remove an egg from the pot (use tongs) and crack the egg. Remove the peel and set it aside. Do this for the remaining eggs. Note: if an egg does not peel easily, place the cracked egg back in the water for a few minutes. Using eggs 1 to 2 weeks old is preferred as the eggs will peel much easier.
3. Once all of the eggs are peeled, wash off each egg and put it on a plate. Place the plate in your fridge until cooled. Cooling the eggs make it much easier to cut in half without tearing the white of the egg.
4. Cut each egg in half.
5. Remove the yolks by gently pressing your thumb into the pocket where the yolk resides. The yolk should pop out easily. Place all of the yolks in a mixing bowl.
6. Add the mayonnaise to the yolks. Using a potato masher, mash up the yolks into a creamy mixture.
7. Add the remaining ingredients and mix. Note: You may want to add half of the pepper and Worcestershire sauce to suit your taste.
8. Find a container (like a large cup) and put a zipper bag inside it. Fold the edges of the bag over the side of the container to hold it in place. Using a spatula or spoon, place the mixture into the zipper bag. Remove the bag from the container.
9. Work the mixture to one corner of the bag and cut the tip-off. Set the DIY piping bag aside for now.
10. Layout the eggs on a plate (or a deviled egg plate). Squeeze the top of the bag to expel the mixture out of the bag. While doing this, move the tip of the bag in small circles to evenly fill the cavity of the egg. Repeat for each egg.
11. Optional: Sprinkle the top of the eggs with paprika or chipotle or chilli powder. You could also top it with black olives or jalapenos.