Classic Deviled Eggs

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Classic Deviled Eggs

INGREDIENTS

• 6 large eggs

• 1 teaspoon Dijon mustard

• 1 to 2 dashes Tabasco sauce, to taste • Salt, to taste

• ¼ teaspoon freshly ground black pepper • 1 tablespoon snipped fresh chives

• 3 tablespoons mayonnaise

• Paprika, for garnish

• Whole fresh chives, for garnish

Directions

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes. 2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise. 3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives. #deviledeggs #easter #foodie #fyp #homecooking #homecooked #cooking #cook