Perfect Hard Boiled Eggs/deviled eggs

During the holidays deviled eggs are seem to always be on the menu. Here are a few tips to making that perfect egg. Not rubbery and NO green edge to the yolk.

1. DO NOT use fresh eggs. They won't peel. The best eggs to use are the ones that are close to expiration on carton. Use room temperature eggs!
2.  Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
3. Transfer eggs to a colander, place under cool running water to stop the cooking. Eggs can be peeled and used or served immediately.
4. Now it is time to make the deviled eggs. Mix your yolks as you normally would with your mayo and spices you use.
5. Get a gallon baggie and put your mixture inside. squish it to one side and down to the bottom. Snip the corner tip off of the bag and now you can pipe it into your whites. If you want to get fancy you can put a decorating tip into the corner of the bag before adding your yolks.
6. For presentation you can sprinkle with paprika

          Enjoy!