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1
Lay the eggs in the pan and add cold water to cover.
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2
Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
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3
When the time is up, transfer the eggs to the bowl of ice cubes and water.
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4
Chill for 2 minutes while bringing the cooking water to the boil again.
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5
(This 2 minute chilling shrinks the body of the egg from the shell.)
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6
Transfer the eggs to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg.)
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7
Remove eggs, and place back into the ice water.
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8
*Chillingthe eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes.
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9
Chilled eggs are easier to peel, as well.
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10
The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
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11
Leaving egg whites intact, gently remove yolks.
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12
In medium bowl, mash yolks with fork; stir in all remaining ingredients.
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13
Spoon rounded Tbs of the mixture into each egg white half, or pipe mixture with large star tip.
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14
Cover and refrigerate.
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15
Remove from refrigerator 30 minutes before serving.
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16
(Deviled eggs can be made up to 1 day ahead.
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17
).
