Annie’s Deviled Eggs:
The secret to getting boiled eggs just right is this — put all the eggs you want to boil in a pot, fill the pot with water until they just cover the tops of the eggs. Turn on the heat, and the moment the water starts to boil, take the pot off the stove and let it cool. You will have perfectly boiled eggs this way. They will be golden on the inside. Literally GOLDEN.
Shell them by rolling the egg on the counter until it cracks all the way around. Be gentle as you don’t want to crack the yoke either. Run under cool water and pick away at the shell.
Once your eggs are neatly shelled, cut the little suckers in half and scoop out the yellow yolk into a bowl. Here comes the fun part: MAYONNAISE.
You can never have too much mayo. Pile it on and mix in with the yellow yolk until it’s very creamy. Try adding sriracha or wasabi or other spices. Then take a spoon and dump little dollops of your yolk-mayo madness onto the shelled egg halves. Sprinkle paprika and/or pepper for garnish. Best enjoyed with a Bloody Mary at Annie and Zoe’s house for brunch (pictured).