Deviled Eggs

1 dozen large eggs, hard-boiled
½ cup Hellman’s® Mayonnaise
2 teaspoons French’s® Yellow Mustard (or more if desired)
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Cut hard-boiled eggs in half-length wise.  Gently scoop out egg yolk with a teaspoon and place it into a bowl. Arrange egg whites on a serving plate. Mash egg yolks with a fork. Then add mustard, mayonnaise, salt, and pepper.  Stir until fully combined.  Place a heaping spoonful of the egg yolk mixture into each egg white. Dust with paprika.


  • For a fancier presentation place egg yolk mixture into a piping bag with a decorating tip and pipe egg yolk mixture into egg whites.
  • For a spicy twist try upping the heat with a few dashes of Louisiana® Hot Sauce, Tabasco® Pepper Sauce or ¼ teaspoon cayenne pepper.
  • For another layer of flavor try adding dill or chives.