Deviled Eggs
Submitted by Chef Tom Cooks
This recipe is a classic.
6 eggs
2 tablespoons mayonaise
1 teaspoon Dijon mustard
Salt, to taste
Fresh ground black pepper, to taste
Dash of onion powder
paprika, for garnish
Hard-boil the eggs and the place into cold water immediately. Drain and chill in the refrigerator. Remove the shells, then cut each egg in half long-ways. emove the yolk from the white with a spoon. Mash the yolks until smooth and add the mayonnaise and mustard. The mixture should be thick. Add slt, pepper and onion powder, to taste. Carefully spoon into the whites and dust the tops with paprika. Cover with plastic wrap and keep chilled until you are serving.
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