Classic Deviled Eggs

• 6 large eggs
• ¼ cup mayonnaise
• 2 teaspoons yellow mustard
• ⅛ teaspoon salt
• 1 pinch black pepper

Garnish

• As needed paprika — ground

1. Cook and Cool the Eggs: Place the eggs in a medium saucepan large enough to hold them in a single layer and add cold water to cover by 1 inch. Cover and bring just to a boil over high heat. At lower elevations, remove the pan from the heat and let the eggs stand, covered, for 12 minutes. At elevations above 5,000 feet, reduce the heat and simmer gently for 5 minutes, then remove the pan from the heat and let the eggs stand, covered, for 15 minutes. Using a slotted spoon, transfer the eggs to a large bowl of ice water and cool for 10 minutes, or until completely cold.6 large eggs
2. Prepare the Eggs: Peel the cooled eggs and pat them dry. On a cutting board, use a sharp paring knife to slice each egg lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.12 egg white halves, 6 egg yolks
3. Make the Filling: Using a fork, mash the yolks into a fine, even crumble with no large pieces remaining. Add the mayonnaise, yellow mustard, salt, and black pepper. Stir for about 1 minute, or until the filling is smooth and creamy with no dry yolk pockets. Taste and adjust the seasoning if needed.¼ cup mayonnaise, 2 teaspoons yellow mustard, ⅛ teaspoon salt, 1 pinch black pepper
4. Fill the Eggs: Spoon or pipe about 1 tablespoon of filling into each egg white half, dividing it evenly so all 12 halves are filled.
5. Finish and Chill: Sprinkle the eggs lightly with paprika. Cover and refrigerate for at least 30 minutes, or until the filling is chilled and slightly firm. Serve cold.paprika