Deviled eggs

Instructions:

1. In a small pot, put enough water to easily submerge 1 whole egg. Boil the water on high heat, partially covered.
2. With a spoon, carefully lower your egg down the side of the pot to avoid it breaking. Hard boil it (10-15 minutes).
3. Take out the egg with your spoon and put it in a bowl of cool water. When the water starts to warm up, switch it out with cool water again until the egg is room temperature.
4. Peel off the egg shell. (There are lots of tricks for how to do this well you can look up).
5. Cut the egg in half. Put the yolk halfs in a bowl with 45 grams of Mayonnaise, crush the yolk and mix.
6. Optionally, pipe the yolk and mayo back into the egg white holes. I made the design in the picture with a piping tip. Use a rubber spatula when transfering the filling from the bowl to a piping bag so that not too much of the filling is left in the bowl decreasing the ratio of the meal. Also get as much as you can out of the piping bag.

Blurb:

Often associated with fancy parties, I like deviled eggs any time. Their not-so-casual reputation might be understandable, since half the steps take significant practice to do well.

Traditionally, deviled eggs should not have more filling than fits in the egg white. But, since the fat in this recipe mostly comes from the mayonnaise, there has to be an overflow so that the ratio is high enough.