Deviled Eggs: a Simple, Classic Recipe

1 dozen eggs

Filling:

1/2 cup mayonnaise (lighten them by using half mayo, half plain yogurt or light sour cream)

1 tsp. lemon juice

1/2 tsp. grainy mustard or 1/4 tsp. mustard powder

salt & pepper, to taste

paprika, for garnish

Arrange eggs in single layer in a large, deep pot; cover with cold water by about an inch. Cover and bring to boil. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs to cool them down. (You can do this ahead of time and keep boiled eggs in the fridge until you need them.)

Gently tap eggs on the counter to crack their shells; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; set aside.

Mash together the egg yolks and remaining filling ingredients. Spoon into the egg whites or into an icing bag fitted with a star tip or into a zip-lock baggie and snip off a corner; pipe into the egg whites. Sprinkle with paprika and serve. Makes 24.