Deviled Eggs

I’ve read that if you store eggs wide side up, and stir a bit while boiling them, the yolks will be centered.

By Alyssa McFarland (variation)

12 eggs

2 tsp. Dijon mustard

2-4 dashes Tabasco or other hot sauce (optional)

Salt, to taste

½ tsp. freshly ground black pepper

½ tsp. garlic powder (optional)

6 Tbsp. mayonnaise (use Hellman’s or Best Foods, “real” mayo)

Paprika for garnish

Place eggs in a pot full of cold water. Bring to a boil, reduce the heat and simmer for 13 minutes. Drain the eggs, rinse under cool water, and peel. Let cool in the refrigerator.

Halve the eggs lengthwise and scoop out the yolks. Put the whites on a serving plate, hollow side up. Place the yolks in a bowl and mash with a fork. Add the rest of the ingredients, except the paprika. Mix well.

Fill the hollows of the whites with the mashed egg yolk mixture. To make it look pretty, you can fill a cake decorating tool with the egg yolk mixture, and squeeze it into the whites.

Sprinkle tops with paprika.

If serving this at a potluck or party, remember it is only safe at room temperature for 2 hours.

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