Deviled eggboats

One of our friends in southern Minnesota raises chickens, and occasionally we're the recipient of a LOT of eggs.  Here's a creative (and tasty) way to use them up.

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Miss Chelsea's deviled egg boats

Ingredients
     8 eggs
     mayo/salad dressing
     mustard
     4 cheese slices

Utensils:
     kettle (for cooking eggs)
     knife (for cutting the eggs)
     spoon
     bowl (for mixing yolks)
     toothpicks
     pizza cutter (for cutting the cheese slices)

Steps for preparing the deviled eggs::

1. Put about 2" of water in the kettle and put the eggs in.  Turn the burner on high.
2. As soon as the water's boiling, turn the burner off. Cover the pan and let it stand for 20 minutes.
3. Empty the water into the sink (be careful--the eggs will still be hot!) and put cold water in the kettle to cover the eggs (to quick-cool them).
4. Take the eggs out, crack the shell on the counter, and peel them. Rinse them in the sink and put them aside.
5. Cut the eggs in half the long way. Carefully remove the yolks and put them in the mixing bowl.
6. Mash the yolks with a spoon and then add some mayo (about 1 tablespoon for every 3 eggs) and mustard (about 1/2 teaspoon for every 3 eggs). Stir it all together. If it is too crumbly, add a little more mayo.
7. Carefully spoon the yolk/mayo mixture back into the egg halves. It will be higher than the sides of the egg.

Steps for making the boats:

1. Take the pizza cutter and cut the cheese slices from corner to corner to make 4 pieces out of each one.
2. There are two ways to make the "sails". Little kids can just stick the toothpick into the yolk mixture and lean the cheese sail against it.  Older kids can put the toothpick through the cheese at the top and bottom and place the entire sail into the yolk mixture.