Creamy Deviled Eggs

I probably should have posted this recipe before Easter, but oh well.

It's my favorite deviled egg recipe and I've been using it for years. I started with Martha's recipe and tweaked it a tad.

Ingredients:
12 eggs
1/3 c mayo
1 T dijon (I always use Jack Daniels Old No. 7)
1 teaspoon vinegar
2 green onions - minced
1/2 dill pickle spear - seeds removed then minced (I always use Claussen Kosher Dill, they're the best)
1/4 teaspoon Louisiana hot sauce
sea salt and fresh ground pepper

Put all your eggs in a pot and cover with water. Bring to a boil then cover and remove from heat. Let stand 12 minutes then put the eggs in cold water.

While the eggs are cooling, make your filling. Combine everything else in a bowl and stir. After your eggs have cooled, take off all the shells (the longest part), slice lengthwise and put the yolks in the mixture.

I use a mixer to mix everything up because it makes it really creamy. Then I spoon it into a ziploc baggie and stick it in the refrigerator, along with the sliced eggs on a covered plate. I've put the filling right in the eggs and then refrigerated it but it always seems to gather condensation and nobody likes wet eggs! So, I just fill the eggs right before serving.

Take out your ziploc baggie, make a small cut in one of the corners and just squeeze out the filling into the eggs. Simple!

In other news, I thought my nice camera was broken so I've been using my point and shoot for the last week. It wouldn't focus and refused to take photos. I finally took it into the camera shop and the sweet little lady told me it was fine and did a couple little setting changes and fixed it. Turns out I somehow changed the focus on it without knowing! Yay for not having to spend a lot of money but head hung in shame for looking like a dork that doesn't know how to use my camera.