Deviled Eggs, Vehicle to end all Vehicle

So the fourth of July evokes many things for many people, fireworks, gatherings of friends and family. Hot-dogs, hamburgers, potato salad, chips and dips, and the pinnacle of the spread: the deviled egg. A stand alone culinary marvel, eaten out of hand in a passed appetizer or presented on a tray as part of the buffet, these little beauties can go farther than your average holiday fare. Additions include Caviar, Avocado, Bay Shrimp, Crab Meat, Finishing Salts, Herbs, Pickled Items, Meats,Vegetables and Sauces and Oils.

Deviled Eggs

12 Lg. Eggs
1/4 cup Mayo
1 tsp Honey
2 tsp Hot Sauce
Juice of Half a Lemon
Zest of Half a Lemon
1 tsp Olive Oil
ToTaste Salt
ToTaste White Pepper

Cooking Hard Eggs (Without the Green Ring Every Time)
Place eggs in sauce pan, with water to cover with a tbsp of Vinegar.
Bring To a Boil, at a boil, turn flame off. Place tight fitting lid and let rest for 12 minutes, then run under cold water for 10 minutes, and refrigerate covered in cold water for half a hour. Peel. For storage, place peeled eggs in plastic container covered with water and a squeeze of lemon juice