Basic Deviled Eggs

The Deviled Eggs Recipe below makes this party and picnic favorite even better. Tip: A bed of decorative lettuce leaves, parsley or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

• Ready In: 30 mins
• Serves: 24
• Yields: 24 appetizers

Ingredients

• 12  large eggs
• 1⁄2 cup mayonnaise
• 1 1⁄2 tablespoons mustard
•  salt
•  pepper
• 1  dash paprika

Directions

1. Place eggs in a saucepan with water to cover plus 1 inch.
2. On medium-high heat, bring the eggs to a low boil.
3. 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.
4. Peel under cold running water, also.
5. Halve the eggs lengthwise.
6. Remove the yolks, place them in a small bowl, and mash them with a fork.
7. Add mayonnaise and mustard, salt and pepper to taste. Mix well.
8. Spoon the mixture into the egg-white halves.
9. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired.