Deviled Eggs

​15 eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon paprika, plus more for garnish
salt and pepper
 
1. Place eggs in a large saucepan and cover with water. Bring just to a boil over high heat; cover and remove from heat. Let stand for 20 minutes, then carefully pour off hot water, leaving eggs in pan. Place pan in sink and run in cold water for 4-5 minutes; drain.
 
2. Carefully peel eggs and slice in half lengthwise. Pop yolks in to a quart-sized ziptop bag and place whites halves onto serving place (discard least attractive six extra halves or reserve for another use). Squish yolks with hands, then add remaining ingredients and squish carefully until thoroughly combined.
 
3. Snip corner of bag and pipe yolks mixture into whites halves; dust with additional paprika before serving.
 
Revised September 2017