Classic Deviled Eggs

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tsp yellow mustard
  • salt and pepper
  • paprika and parsley for garnish
Preparation Instructions

Bring a big pot of water to a boil. Using a spoon, slowly lower each egg into the boiling water. Boil for 13 minutes.

Drain and run eggs under cold water to cool them. Allow to sit in cold water for another five minutes.

Peel eggs and rinse under cold water. Use a paper towel to blot dry. Use a sharp knife to halve the eggs. Gently remove the yolks and place in a mixing bowl. Arrange the white halves on a serving platter.

Fill a plastic sandwich bag or piping bag with yolk mixture. Press the bag to push all the filling to one corner and press any air out of the top. Snip one corner off with a pair of scissors. Pipe filling into the center of egg white, squeezing the bag from the top as you go. Refrigerate until ready to serve.

Add a sprinkle of paprika and sprigs of parsley before serving. Deviled eggs are best served within the first 24 hours, but you can keep the leftover in the refrigerator for 3-4 days.

Makes one dozen deviled eggs