Deviled eggs

• Add 6 eggs to cold water in a large pot. The water should cover the eggs completely.
• Bring the eggs to a simmer, which should take about 5 minutes.
• Simmer the eggs for 10 minutes.
• Then remove the eggs from the water and allow them to cool.
• Peel the eggs using your favorite technique or try mine, which is peeling under cold running water.
• When all of the eggs are peeled, cut them in half.
• Add all of the yolks into a mixing bowl and add the champagne vinegar, mayonnaise, Dijon mustard, salt and pepper to the egg yolks.
• Whip the egg yolks with a whisk and season them with salt and pepper.
• Add the egg yolk mixture to a piping bag or a Ziplock bag.
• Cut the end of the bag and pipe the yolk into the egg white hole.
• Garnish the egg with the basil leaf and make sure to cover any unsightly areas of the white with the leaf.
• Lightly sprinkle the chili powder over the eggs.
• Serve.

*Here is one more trick to keeping clean up easy. Place a paper towel in the sink and peel the shells into or onto the paper towel.