Start with eggs. I prefer mine to be freshly laid by my pet chickens. You, of course, may start with eggs from your grocery store or farmer's market. I generally boil up at least 15 eggs when making this because some times the don't peel "pretty'' so you have to peel another one, and another one, and another one to get those ''pretty whole egg white bowls" . Practice, practice, practice. Besides, you know you will snack on the busted up eggs == we always do !!
This picture is of boiled and cooling chicken eggs from my own chickens. Yes, folks, you ARE seeing green eggs. My Ameraucana lays those lovely green shelled eggs. My Rhode Island Reds lay the brown eggs, and the white eggs are from the Barnvelders. Nope, we don't live on a farm. We actually live INSIDE the city limits here and can have up to 6 chickens in our back yard. Urban renewal at its' best !! Chickens are not hard work and they give you FOOD for your efforts. Ours started out as teensy tiny fluff balls from the local farm supply store one spring, two years ago, and now they are fine FAT HENS. No we won't eat them. We just have them as productive pets !!
Step 1: Gather ingredients
Start gathering your ingredients. I don't usually measure out my ingredients. I just use a teaspoon of this and a blob of mayo and a sprinkle of that ... and a spoonful of sweet relish... If you have never made deviled eggs, well, by all means call your Momma and ask for her Recipe. I guarantee you WILL make her day!! Or look one up on a cooking site, like Allrecipes.com Me? I just eye ball it and mix and mash until it both tastes ''right'' and looks 'right."
Try to find a good, flavorful paprika for your cooking efforts. Throw OUT all that old, dead, dry stuff you've had for years. I did and my foods taste soo much better.