Best Deviled Eggs Recipe for Thanksgiving Favorites

Our Thanksgivings usually begin a week before when family members begin the preparations for certain dishes, such as the turkey stock for the gravy or drying the bread cubes for the stuffing. On the morning of Thanksgiving we all chip in to begin making the appetizers. Our favorite appetizer are our deviled eggs. Originally, we would make 12 deviled eggs but that was never enough and now it is over the top as this recipe indicates. Two dozen eggs will give you forty-eight little stuffed eggs for a Thanksgiving appetizer.  Even the children liked these when they were nine, six, and three, although not too spicy.  Once they were in their twenties it was my son Seri who took over the making of the deviled eggs every Thanksgiving.  Although his older brother wanted to reserve the piping of the eggs into the whites. We usually eat these with some other appetizer, usually cheese and crackers, or cut-up carrots and radishes, or Vermont cheddar cheese twists and the eggnog.  I think the original recipe is from the Time-Life series.  To hard boil an egg perfectly, so the yolk is a brilliant yellow, bring a saucepan of water to a boil and slide in the room temperature eggs.  Cook exactly 10 minutes, remove them and cool immediately (very important) in very cold or ice water.  If you don’t do this, they continue to cook and they are difficult to shell.  I always use the parsley and chives on the platter, not only because of taste but because it keeps the eggs from sliding around.  Be parsimonious when you start adding the mayonnaise—look for consistency rather than using the whole amount. This recipe is written for 2 dozen whole eggs.