Deviled Eggs

Creamy deviled eggs are a beloved Southern appetizer that can also shine as a delightful side dish during dinner. With their rich andvety filling, these eggs are a classic favorite, often featuring that add a unique twist to the traditional recipe. Whether with a hint of paprika, a touch of mustard, or even a dash of hot, each bite offers a burst of that's sure to please any crowd. Perfect for gatherings or meals, these tasty little treats are a must on any table.

What you will need to do these

• 12 large eggs, cold (free-range or organic for best flavor)
• ½ cup mayonnaise (Hellmann’s or your favorite brand)
• 2 tbsp yellow mustard
• ½ tsp sea salt (or kosher salt)
• ¼ tsp black pepper, freshly ground
• ¼ tsp smoked paprika, plus extra for garnish
• Optional: 1 tsp hot sauce (Tabasco or Frank’s for a spicy kick), sometimes I add a little sweet relish even
• Garnishes: chives, crumbled bacon, sliced olives

Directions

To make deviled eggs, start by hard-boiling them: place in a single layer in a saucepan, cover with cold water by an inch, bring to a gentle boil, then turn off the heat, cover, and let sit for 10 minutes.
Drain and transfer to ice water to stop cooking and make peeling easier. Once cool, crack the shells all over, peel, then slice lengthwise and place the yolks in a bowl, setting the whites aside.
Mash yolks with mayo, mustard, salt, and pepper until smooth, tasting and adjusting seasoning if needed. This is when you would also add in any optional sauce or seasonings that you would like. Also, you may add to the mayo to adjust creaminess. {Tip: If I ever get too much mayo and need to thicken the mixture I have added instant mashed potato flakes to get the egg mixture to the right consistency and it does not change the taste, some say it compliments it
Pipe or spoon the filling into the whites, sprinkle with smoked paprika, and add chives, bacon, or olives for garnish.
Chill for at least 15 minutes before serving cold, keeping them on a chilled platter.