12 large eggs
4 tablespoons mayonnaise
1 teaspoon + 1 tablespoon Dijon mustard
1/4 teaspoon paprika
Salt & pepper
Optional parsley, for garnish
Let the eggs sit at room temperature for 30 minutes. Fill a large pan with about 6 inches of water (or enough to fully submerge 12 eggs), and bring it to a boil. Slowly add each egg into the water, being careful not to crack any shells. Turn the heat to medium-low, and cook the eggs in the water for about 10 minutes.
Fill a large bowl with water and ice. Remove the eggs from the hot water, and immediately add them into the ice bath; let them cool 10 minutes.
Peel the eggs, and slice them vertically down the middle. Remove the yolk from every egg, and add the yolks to a bowl. Add mayonnaise, mustard, paprika, and salt & pepper to the bowl, then mix the yolks well until a paste forms. Scoop the deviled egg mixture back into each egg (or use a piping bag for a prettier look). Top each with additional paprika and parsley garnish, if desired. Refrigerate until ready to serve.
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