Deviled Eggs II


12 large eggs
1/2 Cup mayonnaise
1/2 tsp Ground Yellow Mustard
1/2 tsp Paprika (Smoked Hot Paprika or Smoked Sweet Paprika), plus extra for garnish
1/4 Cup finely chopped sweet pickles or cornichons
salt and pepper to taste


Cover eggs with cold water by 1-1/2 inches in a 4- to 5-qt pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds.

Remove pot from heat and let eggs stand in hot water, covered with lid, 15 min. Rinse eggs under running cold water 5 min to stop them cooking. Peel boiled eggs and halve them lengthwise.

Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, and salt and pepper to taste to yolks and stir with fork until combined well. Adjust seasonings to your liking, then spoon seasoned yolk mixture into egg whites.

Sprinkle finished eggs generously with Paprika.