I love deviled eggs. Every time I make them, I ask myself why I don’t do so more often. It is one of those dishes, which allows your creativity to shine through… because there are MANY different ways to slightly alter the recipe.

I rarely make deviled eggs when I am in need of a dish to pass. Why? Even though they always turn out to be quite tasty, my eggs are not very eye appealing… needless to say they will never make the cover of ‘Family Circle’.

I’m afraid that even if I served them on Paula Deen’s crazy deviled egg plate they would still lack crowd appeal.

But, next time I make them I am going to try the following tips, in attempt to improve the finished product.

To ensure that egg yolks are properly centered in the whites, securely fasten your egg carton with tape (the night before you will be preparing your deviled eggs). Turn carton on its side. Yolks should be centered in just a few hours. Who would have thought?

Don’t overcook your eggs. Overcooking is what causes the icky green ring around the yolk.

If you are transporting the eggs to another location, transport the filling in a separate Ziploc bag. To fill eggs, cut off corner of Ziploc and squeeze mixture into whites.

I’m crossing my fingers that my next batch of deviled eggs will be something that even Paula would be proud of.