Basic Deviled Eggs

The filling for eggs with a southern casserole is nothing more than egg yolks, mayonnaise, mustard and a seasoning of sweet pickled cucumbers. These casserole eggs are perfect for appetizers, snack bars, and summer dinners. Now, if you're having trouble cleaning your hard-boiled eggs, here's the trick: once the eggs are cool, break them up and put them in cold water for 10 minutes, then try to peel them. The peel is almost always much easier to separate. You can also put the filling in a pastry bag to give the finished dish a beautiful, swirling look.
Place the eggs in a single layer in a saucepan; pour water to a depth of 3 inches. Bring to a boil; cover, remove from heat and let stand for 15 minutes.Drain immediately and fill the pan with cold water and ice. Tap each egg hard on the countertop until cracks form all over the shell. Peel them under cold running water.Cut the eggs lengthwise in half and carefully remove the yolks. Mash the egg yolks with mayonnaise. Add the seasoning, mustard, salt and pepper; mix well. Mix the egg yolk mixture with the egg whites with a spoon. Decorate if desired.