Deviled Eggs

Ingredients:

• 8 eggs
• 6 tablespoons mayonnaise
• 2 tablespoons mustard sauce
• 1 tablespoon hot sauce (or adjust to your taste)
• 2 stalks of chives
• 2 tablespoons paprika powder
• 1 pinch of pepper
• Salt, to taste

Instructions:

1. Cook the Eggs: Place the eggs in a saucepan and cover with enough water. Bring to a boil over high heat. Once the water reaches a boil, reduce the heat slightly and cook for 10 minutes.
2. Rest the Eggs: After cooking, remove the eggs from the heat and let them sit in the saucepan for 5 minutes to cool slightly.
3. Chill the Eggs: Prepare an ice bath by filling a separate bowl with ice and cold water. Transfer the eggs into the ice water and let them chill for 5 minutes to make peeling easier.
4. Peel the Eggs: After the eggs have cooled, peel off the shells. Cut each egg in half lengthwise and carefully remove the yolks, keeping the whites intact in their “canoe” shape.
5. Prepare the Filling: In a bowl, mash the yolks with a fork. Add the mayonnaise, mustard sauce, hot sauce, salt, and pepper. Mix until smooth and well combined.
6. Stuff the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites where the yolk was removed.
7. Garnish: Finely chop the chives (or parsley if using) and sprinkle over the stuffed eggs. Dust with paprika powder for added flavor and color.
8. Chill and Serve: Refrigerate the deviled eggs for at least 30 minutes before serving, to allow the flavors to meld and the eggs to chill.

Serve your creamy, spicy deviled eggs chilled and enjoy!