Basic Deviled Eggs

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 1/2 Tablespoons mustard
• Salt and pepper
• Paprika

Directions

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well.

Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila!

Note: A bed of decorative lettuce leaves or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

Try one of these options:

• Substitute sour cream for the mayonnaise.
• Substitute mustard with Dijon mustard or spicy brown mustard.
• Add one of the following to the filling: 2 finely chopped green onions, 2 Tablespoons minced parsley, 1 Tablespoon chopped chives, 1/2 cup chopped shrimp, crab, or salmon, 3 Tablespoons crumbled blue cheese, 1/2 cup chopped olives, or 1/2 cup shredded cheddar cheese.
• Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce.
• Low cholesterol deviled eggs: Discard all but 2 whole egg yolks. Chop 8 egg-white halves (4 whole egg-whites) and mash them with the remaining egg yolks. Cut the mayonnaise to 1/4 cup. Prepare as directed above. Makes 16 appetizers.

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