Katie's Deviled Eggs

Name: Katie's Deviled Eggs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 12 large eggs; 1 cup mayonnaise; 1 tablespoon yellow mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Sweet paprika, for garnish

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Level: Intermediate

Total: 40 min
Active: 30 min

Yield: 6 servings

Level: Intermediate

Total: 40 min
Active: 30 min

Yield: 6 servings

Ingredients

12 large eggs

1 cup mayonnaise

1 tablespoon yellow mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sweet paprika, for garnish

Directions

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.