For perfectly hard cooked eggs, place room temperature eggs in a saucepan just large enough to hold them comfortably along with a teaspoon of vinegar. Fill with water to cover and bring to a gentle boil. Allow to boil for 60 seconds then turn off heat and cover. Allow to cool in water for 30 minutes then slip off their shells.

Pat Margaret Holmes Squash with Vidalia Onions dry with paper towels and remove any seeds; set aside.

Cut cooled eggs in half (dipping knife in hot water after each egg for a clean cut).

Pop egg yolks into mixing bowl and add mayonnaise, mustard, celery, onion, lemon juice, salt, pepper, nutmeg and squash. Mix well with the tines of a fork to combine, then stir until creamy.

Scoop heaping tablespoons of yolk mixture into egg white shells then transfer to an egg platter. Sprinkle with vegetable seasoning.