Deviled Eggs

Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Place the whites on a serving platter.

With a fork, mash the yolks into a fine crumble. Add the mayonnaise, mustard, salt and pepper and mix until smooth. In small amounts add more mustard or mayonnaise to taste.

Just before serving, fill each egg white with the creamy yolk mixture with a spoon or piping bag. Garnish with a sprinkle of paprika.