Classic Deviled Eggs

For 12 deviled eggs, Classic Deviled Eggs keeps the list centered on eggs, mayonnaise and yellow prepared mustard. Set aside about 31 minutes.

• Yield 12 deviled eggs
• Ready in 31 minutes
• Prep 15 minutes
• Cook 16 minutes

Ingredients

• 7 large eggs
• 3 tablespoons mayonnaise (light or regular)
• 1 teaspoon yellow prepared mustard
• 1 1/2 teaspoon red wine vinegar
• Dash of Worcestershire sauce
• Dash of hot sauce (like Tapatio brand)
• Salt and pepper to taste
• Paprika for sprinkling

Instructions

1. Place the eggs in the bottom of a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over medium-high heat. Immediately take the saucepan off the heat, cover and let the eggs sit for 15-16 minutes. While the eggs cook, fill a large bowl with ice water.
2. Carefully drain most of the hot water out of the pot (keeping the eggs from rolling out) and slosh the pan side to side to crack the shells of the eggs. Scoop the eggs out with a slotted spoon and place in the ice water bath for 3-4 minutes. Peel the eggs under a stream of warm running water.
3. Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard the two ugliest egg whites (or let your kids eat them with a sprinkle of salt like mine love to do). Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
4. Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the 12 remaining egg whites. Dust with a sprinkle of paprika and chill until ready to serve.

Give it a minute off the heat, then serve it while it is still hot.