Several days ago I experienced a violent craving for deviled eggs. Probably everyday I have at least a mild craving for deviled eggs, but that day, however, I decided to do something about it. And I was happy that I did. Wouldn't you be happy, too? Look at those eggs.
So this is sort of a different way to hard-boil eggs, but it works wonderfully everytime.
Put the eggs in a pot and cover (just barely) with water. Boil the water, and soon as the water starts to boil, put the lid on, turn OFF the heat, and let sit for 15 minutes. Then cool the eggs with cold water.
This way there will be no green yolks, which happens when the egg is too hot for too long. The iron in the yolk and the sulfur in the white combine chemically to make icky green iron sulfide. I don't know if iron sulfide is good for you or not, but it doesn't make your eggs look pretty.
Then, do you do what you normally do for deviled eggs, except that you need to mix the following beautifully random ingredients into the yolk mixture: fresh dill, curry, honey mustard, salt, and just a little bit of mayonaisse, so everything sticks together. I am sorry that I did not provide specific amounts for each ingredient. I am just not good at that. Besides, who am I to assume your individual preferences for more dilly tasting things or more curry-y tasting things?
Of course, everything is better with bacon, so before you start cooking the eggs, put some bacon in the freezer until it is hard but not frozen. In this semi-frozen state, bacon is 100% easier to chop than room temperature bacon. Go try it right now if you don't believe me.
Meanwhile, back to the deviled egg preparations...cook the bacon pieces in a pan and soak up the grease on a paper towel. Once the eggs are filled with the yolk mixture, you will be ready to gingerly place bacon pieces on top of each deviled egg. Yes, you need to gingerly place the bacon pieces or else they fall off and then you have wasted the bacon, shame on you. When you are done with the bacon, garnish each egg with a small piece of fresh dill. Please garnish with love.