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1
Place the eggs in a medium saucepan; add water to cover by 1 inch, and bring to a boil over high heat.
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2
Remove the pan from the heat, cover, and let stand 10 minutes.
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3
Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes.
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4
Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells.
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5
Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes.
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6
Peel the eggs and slice in half lengthwise; transfer the yolks to a fine-mesh sieve.
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7
Use a spatula to press the egg yolks through the sieve and into a bowl.
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8
Add the remaining ingredients, mashing the mixture against the side of the bowl until smooth.
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9
Arrange the whites on a serving platter.
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10
Add the egg yolk mixture to one corner of a large plastic storage bag and twist the bag to keep the filling in the corner.
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11
Snip off about 1/2 inch of the corner of the bag and squeeze the filling into the egg whites, mounding the filling just above the whites.
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12
Serve immediately (the deviled eggs can be made up to 2 days ahead; wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling in a zip-lock plastic bag, squeezing out all the air; refrigerate until ready to fill and serve).
