Easy Deviled Eggs (with a twist)

Try our classic deviled eggs for your next party. Your guests will never leave after trying these tasty deviled eggs with this traditional pub style mustard! Yum!

Ingredients

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon Stonewall Traditional Pub Style Mustard (Found at Weekends)

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Directions

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

1. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

2. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.