Classic Deviled Eggs

Deviled eggs must make an appearance at cookouts during the summer, it’s almost an American law! Traditionally called “deviled” because of their spicy filling, this classic side dish is a family favorite. Set your deviled eggs apart this summer with our unique Smoked Spanish Paprika as the garnish.

Ingredients

• 12

  eggs

• 1/2 cup

  mayonnaise

• 1 tablepsoon

  yellow mustard

• 1 teaspoon

  vinegar

• 1/2 teaspoon

  salt

• 1/4 teaspoon

  ground black pepper

• 1/4 teaspoon

  dill weed

• garnish with Smoked Spanish Paprika

Directions

Add the eggs to a large soup pot. Pour in enough water to cover the eggs by about an inch or so. Cover and bring to a boil. Boil for 17 minutes.

Drain in a colander and run cool water over the boiled eggs. Gently toss the eggs up and down in the colander to break the shells of the eggs. Peel off the eggs shells and set the eggs aside to cool.

Cut the eggs in half length-wise. Scoop out the cooked yellow centers in to a medium-size bowl. Break up the yolks with a fork until crumbly.

Stir in the mayo, mustard and vinegar until smooth. Add the salt, pepper, dill weed, stir well to combine.

If you choose, fill a decorator with the yolk mixture. Pipe the filling into the whites, being careful not to break them. Otherwise, scoop the filling in to the whites.

Place the filled eggs in to the fridge for at least 30 minutes before serving to let the flavors develop together.