Deviled Eggs

My dad jokes that he cannot eat "deviled eggs" because they are too evil. Well, I guess he has eaten plenty of the eggs to know this, hee hee. This is something I always make when we have a get together and they never come home with me. Ransome and Raine both like them so I am making 18 this Thanksgiving. Maybe I will get one.

Needed;
12 eggs-boiled and peeled. I use organic farm eggs from my folks farm. They are soo good!
2 cups of mayo
2 T Yellow mustard
salt and pepper to taste
Cayenne Pepper for topping

I boil my eggs with 1/2 a cup of salt in the water. Doing this makes for easy peeling. Really, I kid you not. Once eggs are peeled cut them in half. Remove yolks. With a fork, mash yolks, add mayo, mustard, salt, and pepper to taste. Once thoroughly mixed, spoon or pipe with a pastry bag and star tip into eggs halves. Sprinkle tops of yolk lightly with Cayenne pepper. Most people use paprika but we prefer the added spice of cayenne. Hope you give my eggs a try.

7 Layer Salad

This is such a pretty salad. It is really good too. Not so good for left overs so make sure you eat it up.

Needed;
2 lbs. baby greens
3 carrots-shredded
3 stalks of celery-chopped
1/2 green pepper-sliced
1 small purple onion-thinly sliced
1 Pound of Sharp cheddar-shredded
1 pound of bacon-cooked crisp
1 1/2 cups of mayo
1 package frozen peas
1 large punch bowl

Layer items in listed order. Peas should be placed in salad frozen. Right before serving toss salad. It is easy and makes a very pretty dish on the table. Make this salad the night before you are going to eat it. The peas will be perfect!