This quick and easy to prepare recipe makes 20 classic deviled eggs... a welcome appetizer or side dish for parties and picnics any time of year.

• 10 hard-cooked eggs
• 2/3 cup mayonnaise, regular or low-fat
• 2 T. prepared yellow mustard
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• paprika for garnish

Preparation -
Peel the hard-cooked eggs. Slice the peeled eggs in half... lengthwise. Remove the egg yolks. Arrange the egg white halves on a deviled egg plate, deviled egg keeper or serving plate. Place the egg yolks in a mixing bowl and mash the yolks with a fork. Add the mayonnaise, mustards, and salt. Mix until creamy and well-blended. (Alternately, for extra creamy yolk filling... place the egg yolks and other filling ingredients in a food processor or blender and process until creamy and well-blended.)

Fill the empty egg white halves with the yolk mixture....
Carefully spoon the yolk mixture into the 20 empty egg white halves. Or... using a pastry decorator with the star tip, pipe the yolk mixture into the empty egg white halves.

Serve immediately or store, covered, for up to 24 hours before serving. Just before serving, sprinkle lightly with paprika.

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Deviled Egg Keeper Store 20 deviled eggs in your refrigerator or carry to a party in this plastic deviled egg keeper. The lid provides air tight freshness without smashing the filling.