How to Make Deviled Eggs

These eggs may well recall cocktail parties from the 1950s, but just see if you have any left after serving them at a party. Serves six.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Mixing bowls
• Forks
• 6 hard-cooked eggs
• 1 teaspoon vinegar
• sweet paprika
• 1/4 cup mayonnaise
• salt
• fresh parsley
• 1 teaspoon prepared mustard
• black pepper

1. Halve hard-cooked eggs lengthwise (see "How to Boil an Egg," under Related eHows) and remove the yolks.
2. Place yolks in a bowl and mash with a fork.
3. Add mayonnaise, mustard and vinegar. Mix well.
4. Season with salt and pepper.
5. Stuff egg white halves with yolk mixture, dividing yolk mixture evenly among the eggs.
6. Garnish with paprika or parsley.

Tips & Warnings

• If you have a pastry bag you can use it to pipe the yolk mixture into the egg halves; you can also use a zippered storage bag. Simply fill the bag with the yolk mixture, snip a small piece off one of the bag's bottom corners and squeeze the filling through the bag into the egg halves.
• Deviled eggs can be quite individual. Include more mustard or a couple of shots of Tabasco for more kick. You can also add chopped sweet pickles or cornichons.
• Lighten this dish up by using either fat-free mayonnaise or reduced-fat mayonnaise.