Categories: Appetizers, Deviled Eggs, Paula Deen

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 teaspoon hot sauce
• salt
• black pepper
• paprika , for garnish

Directions

1. Place the eggs in a large pot and cover them with cold water.

2. Bring the water to a boil over high heat.

3. Immediately remove the pot from the heat, cover it, and let stand for 10 minutes.

4. Uncover the pot and let the eggs cool in the water.

5. Peel the eggs and halve them lengthwise.

6. Pop the yolks out into a large bowl and arrange the whites on a pretty serving platter.

7. Mash the yolks with the mayonnaise, mustard, hot sauce, salt, and pepper to taste until everything is thoroughly combined and smooth.

8. Spoon the filling back into the egg whites and serve lightly dusted with paprika.

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