Delightful Deviled Eggs

Start out by boiling some eggs. Feel free to arrange them any way you'd like. ;-) How you actually boil them is entirely up to you - everyone has their own method.

Cut your perfectly boiled eggs in half and admire their beautiful colors.

Apologize to the egg whites for stealing their sunshine.

This is what you're going to start out with...

...and this is what it'll look like when you're finished mashing those yolks. At least that's what we're hoping.

Here's an ingredient that'll make these deviled eggs unique. Grab the nearest red bell pepper and mince away to your heart's content.

Mustn't forget the chives! Snip away at a bunch of these.

Mix them in well. You wouldn't want any of the deviled eggs to miss out on their fair share of pepper and chives!

Why, yes...Jennifer will take a picture of anything and everything while I'm cooking.

You'll need plenty of dollops to get the mixture nice and creamy. Add just a spoonful or so at a time until you are getting close to the right consistency.

Don't forget the mustard!

Pepper and eggs. Can't have one without the other. Okay, maybe you can...but that's beside the point.

Mix, mix, mix...

You can't add pepper without putting in some salt!

Secret ingredient for a little "kick". Just a few dashes should do.

Fill up yer bag and pipe away! You could do this with simply a spoon, or even a Ziploc bag with the corner snipped off. But then you lose the artistic element, and you wouldn't want to do that, would you?

A few extra sprinkles of chives to top it off. And of course the necessary Paprika. I also snuck in a little Cajun spice to top it off.

The eggs look so much happier now.

You can make these the day ahead and put them in the fridge.

Jessica's Deviled Eggs:

12 Eggs

2T Red Bell Pepper, diced

2T chives, chopped

2t mustard

6-8T mayo

1t salt

1t black pepper

paprika

Boil the eggs. Peel and then slice in half. Scoop out the egg yolks and place them in a boil. Use a fork, spoon, or clean hands to finely crumble the yolks. Add the finely diced red bell pepper and chives. Mix well. Add the mayo, salt, and pepper. Mix and then taste to see what ingredients are lacking and add whatever you find lacking (a little at a time!). Fill your piping bag with the new and improved yolk mixture and pipe it back into the lonely egg whites. Sprinkle the paprika and any additional spices on top. Enjoy immediately, or rub a sheet of plastic wrap lightly with oil and place it on top. I wouldn't make these up more than a day in advance. If nothing else, they wouldn't last that long!