Boil 6 eggs. The key is to completely cover them with water, and to start them off cold, working up to a boil in the water. Once at a boil, reduce heat and simmer for 10 minutes exactly. Place pan in the sink and let cold water run through the hot water in the pan until it is no longer hot. Crack cooled eggs underwater and peel underwater.
Pop out the egg yolks into a small bowl. Combine with a dollop of mayonnaise, a squirt of mustard, and some S&P. Dill relish optional. Replace mixture evenly back into hardened egg white cups with teaspoon, and garnish with paprika.
Makes 12 deviled eggs.
