Patrick's Deviled Eggs

How to Make

• Step 1: Boil the eggs -- here's how: Use a 3-quart pan, filled 2/3 full of hot tap water, (no salt.) Gently place the cold eggs into the pan and bring the water to a boil over high heat. From the moment the water begins to boil, reduce the heat to achieve a mild boil and set the timer for 13 minutes. Gently turn the eggs with a spoon every few minutes. [This keeps the yolks centered]. At the end of the 13 minutes, set the pan under cold running tap water in the sink for about five minutes. At the end of this time, crack and peel the eggs under cold running tap water, placing them on a plate as they are peeled. Cover them with cling wrap and then place them in the refrigerator. After about 20 minutes, the eggs will be cool enough to begin cutting them in half.

• Step 2: Cut the eggs in half (longways) and carefully remove the yolks, placing them into a mixing bowl. Set the egg whites aside. Mash the yolks with a fork and add the worchestershire sauce, vinegar, mustard, and salad dressing. Blend this mixture with a fork. Then start adding the mayonnaise a little at a time until the desired consistency is achieved.

• Step 3: Spoon the yolk mixture into the egg whites. You should have enough that the blend will heap up a little over each egg half. When this is completed, pour the paprika into your hand and using the fingers of your other hand, carefully drizzle a little of the spice on to each egg -- not too much! It's just for eye appeal. If you wish, you could substitute a little bit of pickle relish or chopped sweet pickles as a topping instead of the paprika. Refrigerate after covering (carefully!) with cling wrap until you are ready to serve them.