Deviled Eggs

Perfect boiled eggs:
Place eggs in a large pot so that they are in a single layer. Cover the eggs with cold water and over high heat, bring to a full boil. When the water boils, turn off the heat and cover the pot. Let the eggs stand, covered for 15 minutes. Drain the eggs and fill the pot with cold water. Let the eggs cool.

Deviled Eggs:
1 dozen eggs
2 teaspoons mustard
1/3 cup miracle whip
salt & pepper
garnish: caviar, paprika, fresh dill weed, parsley leaf or chives
Peel the eggs and slice them lengthwise in half. Remove the yolks and place in a mixing bowl. Add mustard and miracle whip. Beat with hand mixer until light and fluffy. Add salt and pepper to taste. Place yolk mixture in a piping bag and fill the salted egg whites. Garnish and serve.