Classic Deviled Eggs

The classic version of deviled eggs- a little mayonnaise, two types of mustard, and course, paprika!

• 12 eggs, hard boiled
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/4 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Note:  I actually don’t boil my eggs, but steam them.  Using a regular vegetable steamer, I steam them for 12 minutes and then rinse them in cold water.  I usually have them at room temperature, and they always come out fine.

After peeling the eggs, cut them in half and remove the egg yolks.  Place the egg yolks in a small processor and add the remaining ingredients.  Process till smooth.  Pipe into egg white halves, and garnish as desired.  We used classic paprika and some garlic chives from the garden.