Ingredients
Scale
- 12 eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- 1/4 teaspoon paprika plus more for dusting
Instructions
- In large pot place eggs and fill with cold water
- Bring to boil and immediately turn heat off and cover pot with lid
- Set timer for 9 minutes
- Run eggs under cold water to stop them from cooking
- Set aside and let cool
- Carefully peal the eggs shells
- Cut the eggs in half and scoop out the yolk into a medium bowl
- Add the mayonnaise, mustard, paprika, salt and pepper to taste
- I use my beaters to whip together all the ingredients till creamy but you can use a fork, just takes longer and more arm power.
- Place mixture in a pastry bag or a large plastic bag and make a small slit on one end and pipe some of the mixture into each egg
- Sprinkle with paprika and chill until serving
- Makes 24 eggs
- Category: Deviled Eggs
- Cuisine: Appetizer