| Eggs | 12 |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
| Celery seed | 1/2 tsp |
| Wocestershire sauce | 1/2 tsp |
| Basil | 1/8 tsp |
| Marjoram | 1/8 tsp |
| Thyme | pinch |
| Dry mustard | 1/8 tsp |
| Mayonnaise | 2 Tbsp |
Place eggs in pan of cold water. Cover and bring to a boil over high heat. Turn down heat to just simmer the eggs, timing them for exactly 10 minutes. Remove from heat and chill quickly in cold water.
Remove the shell, halve eggs lengthwise, and carefully remove yolks. Rinse whites and set aside to drain.
Place yolks in a bowl. Add salt, pepper, celery seed, Worcestershire, basil, marjoram, thyme, and dry mustard.
Gently mix in mayonnaise, adding more until yolks are a smooth spreadable consistency.
Fill cavities in whites with yolk mixture.
Hints:
I get the best results when the eggs have been in the refrigerator at least a week after I purchased them. The shell peels much more smoothly.
See this post for Perfect Hard-boiled Eggs
Storing deviled eggs is messy. I get around this by filling them from a pastry bag fitted with a 1/4 inch round tip. The bag of yolk mixture is sealed by putting a bit of plastic wrap over the tip. Store in the refrigerator. Then fill the whites when you are ready to serve. It's also the easiest way to carry them to a picnic or a party. Faster too.
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