Seriously Good Deviled Eggs
12 extra-large hard-boiled eggs, cooled
1/4 to 1/2 cup real mayonnaise
1 tablespoon Dijon mustard
1 teaspoon of paprika
Salt and pepper
Fresh snipped chives
Cut eggs in half lengthwise. Scoop yolks out of egg halves. Mash egg yolks in a bowl. Add mayo and mustard. Use a mixer and beat until smooth. If mixture is too dry, add a little more mayo until creamy. Season to taste with salt and pepper. Spoon or use a piping bag to fill each egg white. Sprinkle each top with chives. Makes 24 deviled eggs.
You can easily double or triple this recipe. Make plenty! These are always a hit!
Want to make perfect hard-boiled eggs: Here’s my secret.