Devilish Deviled Eggs

Deviled egg appetizers ready in just 35 minutes – perfect to serve a group.

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Prep Time 35 min
Total Time 35 min
Servings 12

Ingredients

6: eggs

: Cold water

3: tablespoons mayonnaise or salad dressing

1/2: teaspoon ground mustard (dry)

1/4: teaspoon salt

1/4: teaspoon pepper

: Paprika, if you like

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Directions

1 Put the eggs in the saucepan. Add enough cold water to saucepan until water covers eggs.
2 Heat the water and eggs to boiling over high heat. Take saucepan off the hot burner. Cover saucepan with lid, and put on the counter for 20 minutes.
3 Run cold water into the saucepan to quickly cool eggs and keep them from cooking more.
4 Tap each egg lightly on the counter to crack the shell. Roll egg between your hands to loosen the shell, then peel it off. (If shell is hard to peel, you can hold the egg under cold water while peeling.)
5 Cut each egg lengthwise in half on the cutting board, using the knife. Take the egg yolks out of the egg whites, using the spoon. Put the egg yolks in the bowl. Save the egg whites (you will need them in step 7).
6 Mash the egg yolks with the fork until almost smooth. Add the mayonnaise, mustard, salt and pepper. Stir with the spoon until mixed.
7 Spoon the egg yolk mixture onto the egg whites. Sprinkle eggs with the paprika, if you like. Serve right away, or cover and put in the refrigerator up to 24 hours.