Classic Deviled Eggs

Ingredients

• 6 Hard Boiled Eggs, cooled and peeled
• 2 Tablespoons Mayonnaise
• 1/2 Teaspoon Yellow Mustard
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• Paprika

Directions

1. Slice each egg in half, lengthwise and scoop out the yolks into a bowl.
2. Mix Mayo, Mustard, Salt, and Pepper with the Egg Yolks until well blended.
3. Spoon the mixture back into the egg whites and sprinkle with Paprika.
4. ***********
5. How to hard boil an egg
6. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
7. Heat the pot on high heat and bring the water to a full rolling boil. (Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.)
8. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. (If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off.)
9. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.