Classic Deviled Eggs

A staple in the summertime at picnics or BBQ’s, although really good anytime of the year. I’m not fond of pickle relish, so my recipe does not include adding relish. If you like, pickle relish can be included, approximately 1/2 teaspoon or to taste.

Yield: 12


6 eggs

¼ cup good mayonnaise

½ teaspoon Dijon mustard

Salt and pepper to taste

Smoked paprika to garnish


Hard boil eggs by placing eggs in a medium saucepan and fill pan with water, covering eggs with 1½ inches water. Bring to a boil and continue boiling eggs for 10 minutes. Remove eggs from heat and immediately run cold water on the eggs to stop cooking. Let eggs cool in cold water for a few minutes and then peel. Carefully slice eggs lengthwise and remove the yolk and place in a bowl. Set aside the egg whites for filling. Gently mash the yolks and then add mayonnaise, mustard, salt and pepper. Stir well and then spoon or pipe (using a pastry bag) the mixture into the egg whites. Sprinkle each with a dash of smoked paprika. Refrigerate until serving.