Deviled Eggs

So here we go, onto making deviled eggs, absolutely love these eggs, but they give me such a belly ache (my grandfather has an allergy to eggs badly, and I have a mild allergy but cannot resist!) 

You Will Need:

Mustard

Mayo 

Salt

Paprika

Vinegar

Eggs

Place the eggs in a stock pot, fill with water, and add vinegar (we count to 10 when adding vinegar)

Place on stove, on medium heat, and cover with lid, when eggs start to boil time 7 minutes. 

Once the timer goes off, leaving the lid on the eggs place eggs in sink for 3 minutes to rest

At this point you can do a number of things; 1 run cold water over them non-stop for 2 minutes, or place in the refrigerator for 5 minutes,

Crack the eggs, and peel; rinse eggs, and cut length wise (the long way)

Add a two heaping spoonfuls of mayo, and a good amount of mustard (these are to taste) add salt, and a pinch of paprika. Mush with a fork, and stir until incorporated, you may need more mayo if it looks to dry.

Take spoon fulls, and add to tops of eggs whites, sprinkle paprika, and cover with plastic wrap.

Refrigerator for 1 to 2 hours before enjoying! These are our favorite!!