Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1/8 tsp salt
- Freshly ground black pepper to taste
- Paprika for garnish
- 1
Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- 2
Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
- 3
Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Place the whites on a serving platter.
- 4
With a fork, mash the yolks into a fine crumble. Add the mayonnaise, mustard, salt and pepper and mix until smooth. In small amounts add more mustard or mayonnaise to taste.
- 5
Just before serving, fill each egg white with the creamy yolk mixture with a spoon or piping bag. Garnish with a sprinkle of paprika.
- 2