A deviled egg is a hard-boiled egg that has been peeled and cut in half, with the yolk removed and replaced with a mixture of mayonnaise, mustard, and other ingredients.
PLACE EGGS IN PAN WITH WATER COVERING EGGS.
WATER SHOULD BE AT-LEAST 1INCH OVER THE EGGS.
BRING PAN RAPIDLY TO A BOIL OVER HIGH HEAT.
REMOVE PANFROM HEAT AND COVER.
LET STAND FOR 23 MINUTES.
PLUNGE EGGS INTO COLD WATERTO STOP THE COOKING PROCESS.
WHEN COOL, TAP EGGS TO CRACK SHELLS.
ROLLEGGS BETWEEN HANDS TO LOOSEN SHELLS AND TOUGH MEMBRANE.
PEEL EGGS CAREFULLY, RUN WATER OVER EGGS TO HELP IN THE PEELING PROCESS.
CUT EGGS IN HALF LENGTHWISE.
REMOVE THE YOLKS.
MASH YOLKS WITH MAYONNAISE.
ADD PAPRIKA, DRY MUSTARD, PREPARED MUSTARD, SALT AND PEPPER.
STIR TO MIX WELL.
SPOON MIXTURE INTO EGG WHITE SHELLS.
SPRINKLE WITH PAPRIKA IF DESIRED.