1/4 cup Mayo
1 tsp Honey Mustard
1 tsp sugar
This is a master recipe that can be used for Deviled Eggs fifty ways if your imagination takes fire! Start with rapidly boiling water and THEN slide in the ice cold eggs. Don't ever bring eggs up to a boil unless you're looking for shells that stubbornly refuse to peel off. Return to a boil for 11 minutes. Use a timer and you'll get perfectly yellow eggs, no green ring around the equator. Run them under cold water until cool enough to handle. Roll each egg around on the counter or sink to gently crush the shell all over and it will peel away in mostly large easy peices. Halve and move egg yolks to a bowl.
For one dozen eggs use about 1/4 cup mayo, 1 tsp h mustard, 1 tsp sugar, shake of salt and taste. It may seem a bit stiff and dry, but the additions to the mix will make it creamier. Chopped Pickled Jalapeno, Vidalia Onion Relish, ChowChow, Green Salsa, Pesto - if there is a relish or spread or pickled something in your fridge, it's probably a good companion for a deviled egg. Try it! Taste it. I've chopped olives, added capers, candied bacon (get it here), considered shrimp...you name it. Everything goes with an egg.
Once you've decided on the extras, divide the master mix evenly between bowls and start with a spoonful of add ins for each. Mix and taste, adding more if needed. I like to fill eggs fast and pretty, so I use a pastry press with the largest rosette tip so nothing gets stuck as I pipe. Either garnish as you go or use separate plates so you can remember which is which!