Deviled Eggs

Deviled eggs are a classic appetizer or side dish made with hard-boiled eggs that have been halved and filled with a creamy mixture of egg yolks, mayonnaise, and seasonings.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• Paprika, for garnish

Instructions:

1. Hard-boil the eggs: Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat.
2. Cool the eggs: Remove from heat and immediately transfer to an ice bath (bowl of ice water) for 10-15 minutes. This helps stop the cooking process and makes them easier to peel.
3. Peel the eggs: Gently tap the eggs all over on a hard surface to crack the shells. Peel under running cold water.
4. Cut and remove yolks: Cut each egg in half lengthwise. Carefully scoop out the yolks into a medium bowl.
5. Make the filling: Mash the yolks with a fork. Add mayonnaise, mustard, salt, and pepper. Stir until smooth and creamy.
6. Fill the egg whites: Spoon the filling back into the egg white halves.
7. Garnish: Sprinkle with paprika.
8. Chill: Refrigerate for at least 30 minutes before serving.

Tips and Variations:

• For easier peeling: Add 1 tablespoon of vinegar or salt to the water when boiling the eggs.
• Spice it up: Add a dash of hot sauce, a pinch of cayenne pepper, or a few drops of Worcestershire sauce to the filling.
• Add flavor: Incorporate chopped chives, dill, or green onions into the filling.
• Get creative: Top with bacon bits, chopped olives, or a dollop of sour cream.

Enjoy your delicious deviled eggs!