Deviled Eggs, Made Simple

Remember the tangy flavor of a Deviled Egg, sitting on a serving platter at a barbecue? Remember trying to figure out who made them? Remember thinking 'wow, that either seems too hard or too easy'? Well, whatever the memory is, hopefully the ease of these Deviled Eggs make it worth a revisit. Deviled eggs are as simple as you want them to be, and to be honest, I have never put too much time into making them. I prefer mine creamy with a subtle tang AND a spicy kick. Sure, I could get more impressive by crisping bacon with a maple brown sugar and topping each egg with a nice little square, but a little paprika (classic to most barbecues I've attended) keeps with the simple theme and drives up the nostalgic ring. Enjoy!!

Ingredients

Servings: 20

Prep Time: ~25 min

10 Eggs, Hard-Boiled

2-3 Tablespoons Light Mayonnaise

2 Tablespoons Mustard, Yellow

1 Teaspoon Cayenne Pepper, Ground

Smoked Paprika, for garnish

Hard-Boiled Eggs: Boil the eggs in medium pot of water for 15-18 minutes. Drain, replace with cool water, and set aside until eggs are room temperature.

Remove shell from the hard-boiled eggs, slice in half, and separate the cooked yolks from the egg whites. In a small mixing bowl, blend egg yolks with mustard, mayo (use third tablespoon if not desired consistency met), cayenne, and salt. Place a  small plastic bag in a cup, fill with the yolk mixture, cut off the tip with scissors (~1/4") and fill each egg white shell. Garnish with smoked paprika and refrigerate until ready to serve.