Mustard, Onions and Paprika Deviled Eggs

This is a basic but classic deviled eggs recipe.

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24 Egg White Halves Servings~ 60 Minutes

• 1 Dozen Eggs
• 2 Teaspoons Dijon Mustard
• 1/3 Cup Mayonnaise
• 1 Tablespoon Tabasco
• Salt and Pepper
• Paprika

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Directions

Step#1: Hard boil your dozen eggs by filling up a large pot with your eggs and adding water that covers an inch above the eggs. In case any of your eggs crack due to rattling or intense temperature, add a teaspoon of vinegar to contain the egg whites while cooking. Then add some salt to increase the boiling point of the water, ensuring your eggs boil properly and do not have soft yolk centers.

Step #2: After bringing the water to a boil, remove from the heat and let sit for a few minutes. Then drain the hot water from the pot and replace it with cold water and ice. The ice bath will make the egg yolks harden. Cracking a few eggs here and there during this process will make them easier to peel later. Just be careful to not destroy the egg whites. Let the eggs sit in the ice bath for 10 minutes.

Step #3: Now you can begin peeling the eggs. Again, be careful to not damage the egg whites as this will affect the presentation of your hors d’oeuvres. Using a sharp, non-serrated knife, slice each egg in half. Place the egg yolks in another mixing bowl so you can prepare your filling later. You can also arrange your egg whites on a serving platter, which you will be decorating later with your deviled eggs filling.

Step #4: For your filling, use a fork (or a mixer, if you prefer) and mash the egg yolks until they are creamy and smooth. Add your ingredients now, such as the mayonnaise, mustard, Tabasco sauce, and salt and pepper. Continue to mix until everything is evenly distributed.

Step #5: Lastly, use a pastry bag, Ziploc freezer bag, or simply a spoon, and apply the egg yolk mixture into the center of the egg white halves. Feel free to create different designs or make it as aesthetically pleasing as you wish. Afterwards, simply sprinkle your paprika on top.