Eggs can be used for many great dishes and used anytime, over-easy or scrambled for breakfast, in burritos for brunch, hard-boiled as a side dish at gatherings or crumbled in rice for dinner. One of the most delicious ways to prepare an egg is by making deviled eggs! These are great for holidays like thanksgiving and easter (easter egg painting!), at parties, or just anytime. This is one of the best egg recipes since all the ingredients and tools needed exist in every household! For this short recipe, all you are going to need is:

• A fork
• A teaspoon
• 2 bowls
• deep stove-top pot
• mayonnaise
• mustard
• salt
• crushed black pepper
• parsley or cayenne pepper
• at least 5 whole range-fed chicken eggs
• salt

Directions:

1. Fill pot with about 2 1/2 cups water (Just be sure that there's enough water to cover over the immersed eggs entirely.) Allow water to warm up a bit before adding the eggs.
2. Add a few dashes salt (so that it will be easier to peel the shells at the very end.)
3. Gradually bring to a boil.If the eggs come to a boil too quickly, the inside will become fluffy and foamy and the eggs will crack.

4. Boil for 10 minutes.

5. After 10 minutes of boiling, place the eggs into a bowl of cold water in order to immediately stop the cooking process. Let cool for a few minutes, and then run the eggs under cold water.

6. When eggs are cooled, tap the egg gently against the side of the bowl to loosen the shell, and then gently peel off the egg.

7. The eggs should be entirely soft and white all around.

8. Take a sharp knife and cut straight through the middle off the egg (from one end to the other.) The egg yolks should be yellow and slightly flaky. Discard if yolks are really green or runny.

9. Take teaspoon and scoop the yolks out into a bowl:

10. Add a dash of salt and a dash of pepper.

11. Gradually add a bit of mayonnaise and mustard (remember: Less is more!!!!)

12. Mash with fork.

13. Keep tasting to choose whether or not you need to add more mayo or mustard. Add little by little while mashing well with fork. Be warned that mustard quickly becomes a strong, empowering taste. Too much is not good with this recipe.

14. When taste desired is acquired, scoop the yolk mash into teaspoon. Taking index finger, slide mash back into the holes of the egg whites. ***A great tip if you don't want to get too messy: You can take a plastic zip-lock bag, cut a little hole at one of the corners, scoop all of the mash in, and squeeze it out of the hole into the egg whites!!!***

15. Top with a dash of cayenne pepper or parsley and voila! You made great deviled eggs!

Your deviled eggs will last in the fridge 5-7 days.