Deviled Eggs

I've tried many different deviled eggs and let me tell you, every one of them have tasted different. Some I liked and some I didn't. I stick to the recipe I always helped my mom make growing up because to me, it tastes a lot better than any other one I've tried. It's a fairly simply recipe. I don't measure the ingredients really, it's more of eyeballing them and tasting it as I go along to see if I need anything else.

Ingredients:
4-5 large eggs
mustard
pepper
Worcestshire sauce
mayonnaise

Optional:
paprika
relish

The first thing you have to do is boil eggs. I usually boil 4-5 depending on how many people are going to be eating them because you have to remember each egg, makes 2 pieces. To boil eggs, cover eggs with water in a pot, cover and bring to boil. Once they begin to boil, turn burner off and let them sit for 12 minutes with the lid on. Once they are done, it's best to let them cool a little to where you can handle them without burning yourself or if you're in a hurry, hold them under running cold water as you're peeling them so they don't burn you.

Once the eggs are peeled, cut them in half, the long way. Carefully remove the yolk by turning the egg over and gently pushing the white, popping out the yolk. I've tried many methods of mashing the yolks and I finally came up with the best one, that makes the yolks always smooth, never lumpy. A strainer. I have a little metal strainer that I use (in the picture), that I put all the yolks in and use the back of a spoon to mash them through it. If you don't have one, you can always just use a fork; it just takes longer and it may have little lumps in it.

When the yolks are all mashed, you can start adding the other ingredients. A few shakes of Worcestershire sauce is all you need since it is pretty salty. Be careful not to add too much. Remember less is more. You can always add, but can never take out. 1/4 tsp pepper and a  1/2 tsp mustard is about as much as I use, but you can always add more to your liking. For the mayonnaise, I start with about a tbsp or two and mix it up and add little by little until it's the creamy consistency that I want. After you've tasted it and got it to your liking, I like to split mine in half and do the deviled eggs two different ways: one plain and one with relish. If you want the plain, then you are done and can start spooning the filling back into the egg halves. I like to top the plain ones with sprinkled paprika. If you want the relish ones, add about a tsp of relish (I like to use dill relish) and then fill the egg halves. Both are equally good, but some people don't like pickles so they stick to just making the plain ones.