Devil's eggs

Ingredients:

• 12 large eggs
• 1 cup mayonnaise
• 1 tbsp. yellow mustard
• 1/4 teaspoon coarse salt
• 1/4 tsp ground black pepper
• Sweet paprika, for serving

Preparation:

1. Fill a large saucepan with water and bring to a boil. Using a ladle, slowly lower the eggs one at a time into the boiling water. Reduce the heat and simmer for 10 minutes. Drain. Once the eggs have cooled slightly, peel them.
2. Cut each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Add mayonnaise, mustard, salt, and pepper to the yolks. Blend until smooth, then transfer to a zip-lock bag.
3. Use scissors to snip off the bottom corner of the bag. Then, like a pastry bag, pipe the yolk directly onto the whites. Sprinkle with paprika. Cover loosely with plastic wrap and refrigerate until ready to serve.