Classic Deviled Eggs

Place eggs in a single layer in a saucepan and cover with enough water so that there's 1-2 inches of water above the eggs. Put a few dashes of salt and/or TB of vinegar to help prevent the eggs from cracking. Heat on high until water begins to boil, cover and simmer for 1 minute only. Remove from heat and leave covered for 12-14 minutes. Drain the pot, keeping the eggs in, fill the pot with cold water and some ice cubes, to let the eggs cool down and stop cooking. Let eggs snuggle in said ice bath for 10 minutes

Crack egg shells gently and peel the eggs. Dry the eggs off with a paper towel and slice the eggs in half lengthwise. Remove the yolks and plop them into a medium bowl, and place the whites on a stunning serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, relish, and salt & pepper to taste and mix well.

Dollop a generous amount onto each egg white on platter. Dust with paprika for their beauty shot. To be real Keahon-y, accompany your deviled eggs with celery sticks stuffed with cream cheese and chives. Serves 1 glutton or several demure party guests.