“D” is for…Deviled Egg

Ingredients
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
Salt and pepper, to taste
Paprika, for the top as a garnish

Directions:

1. Gently add the eggs to a sauce pan.  Add enough water to cover the eggs and completely submerge them.
2. Sometimes egg whites leak from the shells during cooking.  If this concerns you, you can contain the whites by adding a teaspoon of vinegar to the water.
3. Bring the water to a boil.
4. Once the water boils, turn off the heat and put on the cover.  Let sit, covered for 12-15 minutes.
5. Drain the hot water from the pan and run cold water over the eggs several times.
6. Shake the eggs in the pan to crack the shells slightly.  This will make it easier to peel the eggs later.
7. Peel the eggs, and rinse them to be sure that you no longer have any shell bits stuck to the egg.
8. Slice each in half, longways.
9. Scoop the yolk halves out of the eggs and put them into a small mixing bowl.
10. Set egg whites aside.
11. Using a fork or potato masher, mash up the yolks and add mayonnaise, mustard, mayonnaise, salt and pepper, to taste.
12. Spoon egg yolk mixture into the egg white halves. Top with a dusting of paprika, if you want them to look pretty.

Hint: If you want your eggs to look fancy, put the filling into a zip top bag.  Squeeze the filling into the bottom of the bag.  Cut off the corner and use the bag like a pastry bag to squirt the filling into the egg.  Or alternatively, you could use a pastry bag or squeeze bottle with a fancy tip.