"Crave" deviled eggs
Ok. 16 eggs may sound like a strange number of eggs to begin with, but I have a really good reason for it ... actually three good reasons. The first reason is that my egg platter holds 24 eggs (so that would be 12 boiled eggs). The second reason is that I use one whole egg (white and yolk) in the filling. But the third reason is, when I'm making these, I can hardly wait until they're ready to dive in! I CRAVE them! Hence the name. So I add 4 extra eggs so that we can have a few on hand for lunch and not have to rob them from my complete 24 tray. If this makes too many, you can always half the recipe, but be warned, they will go fast. And they keep really well, so extras aren't too much of an issue. Deviled eggs are such a Southern treat. I hope you love them like we do!
Boil eggs (see note below for successful boiled eggs). Then peel and cut eggs in halves. Carefully remove the yolks and place into a small mixing bowl with the addition of one whole egg. With a fork, mash yolks to a fine, consistent, crumbly texture. To the yolks add pickles, bell pepper, mustard, mayo, sesame seeds and seasonings. Mix thoroughly. It will be thick but it needs to be to hold its shape.
Spoon yolk mixture to the halved egg whites. Refrigerate until firm before serving. Serve chilled and enjoy.
If you store any extras, it's best to put them in an airtight container lined with paper towels to absorb any moisture.
For perfect boiled eggs, add eggs to boiling pot, cover with very hot water (I use my Insta-hot tap) and add to extra-high heat. Once water boils, set timer for 15 minutes. Reduce heat to medium-high heat (medium rolling boil). After 15 minutes, remove eggs from heat and run cold water over the eggs for a few minutes. Drain water off and cover eggs in ice. Allow to cool completely and peel.