Deviled Eggs

  • Servings: 1 dozen
  • Rating:


  • 6 hard-cooked eggs, peeled and halved lengthwise
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • Paprika, for sprinkling


With a small spoon lift egg yolks out of whites. Place yolks in small bowl. Add mayonnaise, mustard and salt to egg yolks; mix well with a fork to make a very smooth paste. Adjust seasonings, if necessary. Arrange egg white halves on a serving platter. Mound some of yolk mixture into each and sprinkle with paprika. Serve immediately or store, covered, in refrigerator until ready to use.