Servings: 24
1/2 cup
Dijon mustard 
1 tbsp
Hot sauce 
1 dash
Ground black pepper 
to taste
to taste
chopped, for garnish (or fresh parsley) 
Smoked paprika 
for garnish
Deviled Eggs with Mustard
20 m
20 m
Ready in:
40 m
  1. In a single layer, arrange the eggs in a saucepan. Add water (about 1 inch) to cover the eggs. Bring to a boil. 
  2. Next, over medium-low, simmer for 10 minutes. Then, cool the eggs completely in a bowl of very cold water. Peel. 
  3. Wipe the blade of a knife with a kitchen towel dipped in warm water. Slice the eggs in half lengthwise. Wipe the knife between each cut!
  4. Place the eggs in a bowl and mash. Add mayo, Dijon, hot sauce, ground black pepper, and salt. Whisk until smooth. Place the mixture in a resealable bag. Snip off a corner of the bag using scissors. 
  5. Pipe the egg yolks mixture into the egg whites. Garnish with chives and smoked paprika. Before serving, refrigerate for 20 minutes. Enjoy your Deviled Eggs!