Who Doesn't like Devilled Eggs?

Devilled eggs are one of those things that you can make 'your own' by mixing up the ingredients. For example, using a different type of mustard can vary the flavour of the eggs. There are some who garnish these eggs with chives, tarragon, or perhaps a caper, or slice of olive. I'll tell you what I used to make these beauties.

For you perfectionists out there....feel free to festively pipe the yolk mixture into the whites using a piping bag. 

Ingredients:

- a bunch of large hard-boiled eggs (I used 9, which made 18 devilled halves)
- about 1 teaspoon of yellow mustard ( I used the type of mustard that you put on hotdogs)
- about 2 tablespoons of mayonnaise
- salt and pepper to taste
- smoked paprika for garnishing

Instructions:  

Hard boil as many eggs as you want. Remember each egg will be cut in half to form a single two-bite portion. I boiled 9 eggs for this recipe and placed them in the fridge overnight, although they need not be refrigerated at this point, and can be used as soon as they are cool enough to handle. Crack the eggs and remove the shell. Carefully cut each egg lengthwise into two parts. Pop the yolks into a medium-sized bowl and mash them together with the mustard, mayo, salt and pepper. Place a spoonful of the mashed yolk mixture into the cavity in which it originated in the egg white. Arrange the eggs on a serving platter and sprinkle a small amount of paprika over each egg. Keep cool until you're ready to wow someone.