Classic Deviled Eggs

1. 1

   Rinse eggs with warm water, and place in a small saucepan.

2. 2

   Cover with cold water, place the pan over medium-high heat and bring to a boil.

3. 3

   Turn off heat, cover and let sit for 10-12 minutes.

4. 4

   Drain, rinse under cold water and peel.

5. 5

   Cool in the refrigerator, loosely covered, for 15 minutes.

6. 6

   Halve eggs lengthwise, and carefully scoop out yolks.

7. 7

   Place yolks in a bowl, and mash with a fork.

8. 8

   Add mustard, Tabasco, salt, pepper and snipped chives.

9. 9

   Stir in mayonnaise.

10. 10

    Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika.

11. 11

    Arrange in a spoke design on a platter; garnish with whole chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.