Recipe(tried): Deviled Egg Recipe

DEVILED EGGS

6 jumbo eggs (or more)
Put eggs into a deep pot and cover eggs with water. Bring to boil and cook 10 minutes. Immediately drain hot water from pot and put cold water into pot and add ice cubes to them and let them sit another 10 minutes, adding ice cubes as they melt. Drain, break shell and peel (good time to rinse the eggs under cold water to get rid of the small shell pieces). Cut lengthwise and put whites onto a serving plate, scoop yolks out and put into a bowl. Mash yolks with fork. Put 3 shakes garlic powder, 6 shakes of Worcestshire Sauce and 1 T wet mustard into the yolks. Add enough mayonnaise to make a paste (or to your taste). You can get fancy and put yolk mixture into a piping bag and pipe it into the egg whites OR just spoon yolk mixture into the whites. You can also put a shake of paprika on each deviled egg for color, or, a very, very small amount of relish (make believe green cavier?). Cover and refrigerate until you serve them.