Deviled Eggs

Directions

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   1.
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   First, hard boil the eggs using your preferred method.
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   I put the eggs in a pot full of cold water.
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   Bring to a boil over high heat, then turn down and simmer, stirring occasionally, for 8 minutes.
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   Stirring the boiling eggs helps to center the yolks.
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   If you overcook the eggs, the sulfur in the egg whites reacts with the iron in the yolks, turning the yolks blue.
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   They are still perfectly safe to eat and there is no taste difference, but it doesnt look as appetizing!
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   2.
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   Quickly cool the eggs by pouring out the hot water, and then filling the pot with cold water.
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    Change the water as the hot eggs warm up the water.
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    3.
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    Once the eggs are cool, peel them.
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    Try to keep the eggs as perfect as possible.
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    4.
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    With a sharp knife, cut the eggs in half lengthwise.
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    Gently scoop the hard yolks into a medium bowl.
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    Set aside the whites.
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    5.
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    Mash the yolks with the mayonnaise, pickle, celery, onion, mustard, salt and pepper.
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    Adjust seasoning to taste.
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    6.
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    Arrange the cooked whites on a plate.
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    I like to line a plate with lettuce leaves to help keep the eggs from sliding around.
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    Plus, the lettuce adds a lovely colour to the final dish.
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    7.
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    Use a spoon or piping bag to fill the egg white cavities with the egg yolk mixture.
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    Sprinkle the eggs with paprika and serve!
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    Tip: You can prepare this a day ahead.
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    Just cook the eggs, halve them, and prepare the filling.
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    Keep the whites in an airtight container, and keep the bowl of mashed egg yolk covered.
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    Keep in the fridge overnight, then assemble before you serve.
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    Also, I generally omit the salt, since the pickle is salty enough.
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    Perhaps its the German in us, but we like to add paprika for a little extra colour before serving.