Deviled Eggs

Deviled Eggs are an age-old hors d'oeuvers-one that guests of all ages will love.

6 hard boiled eggs
1/4 cup mayonnaise
3/4 teaspoon mustard
1/2 teaspoon lemon juice
Salt, pepper and paprika to taste

With 6 eggs brought up to room temperature add them to a small pot of cold water, covering the eggs by about 2 inches of water.

Keep the water at a simmer. Cook the eggs for 7-9 minutes. Once they are done, run the cooked eggs under cold water.

Cut the eggs in half lengthwise and remove the yolks and place them in a bowl.

Wipe your knife with a damp towel between each cut to make a clean cut.

Set the whites aside on a contoured egg serving tray if you have one.

Mash the yolks with Hellmann's Mayonnaise, mustard, lemon juice and salt and pepper to taste.

Refill the whites using about a tablespoon of the yolk mixture for each egg half.

Finish them off by garnishing with chives and a sprinkle of paprika.

Recipe and video provided courtesy of HolidayKitchen.tv.