Deviled Eggs

6 eggs, at room temperature
1/4 cup mayonnaise, or more if you prefer a creamier filling
1/4 teaspoon dry mustard, or more to taste
Dash of cayenne
Salt and ground black pepper
Paprika, for sprinkling

1. Hard boil the eggs. Bring a pot of water (with enough water to cover eggs) to a boil. Place eggs carefully in the pan. Reduce heat to a simmer and cook for 15-20 minutes. Place eggs immediately in cold water.

2. Make stuffing: Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a small bowl. Set whites aside on a plate. Mash yonks until fine and crumbly ( you can also press through a strainer to avoid lumps). Add mayonnaise and stir until mixture has a smooth consistency. Add mustard and cayenne pepper. Season to taste with salt and pepper.

3. Refill hollow in whites with yolk mixture. Sprinkle with paprika. Cover and refrigerate. Serve chilled.
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