Deviled Eggs For Two
By: The She Chef
Published: Friday, April 22, 2011 - 1:58pm

Ingredients




6 large eggs
3 tablespoons mayonnaise
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
hot sauce, to taste (optional)
paprika, to garnish (optional)

Preparation

1 Set the eggs in a small saucepan.  Fill with water until just the tops of the eggs are exposed.  Place saucepan onto the element on high heat until the water begins to boil, turn down to medium-high heat and set the timer for 7 minutes. 2 When the eggs have boiled, run them under cold water and set aside until you are able to peel them without burning your fingertips.  Once the eggs are peeled, cut lengthwise in half and scoop out the yolks.  Set the empty halves aside on a plate. 3 Combine the yolks, mayo, mustard, salt, pepper, paprika and desired amount of hot sauce.  Mix until smooth.  Scoop into the empty halves, garnish paprika, and serve! 4 Can be kept in the fridge up to one day.