Deviled Eggs

This classic, crowd-pleasing party snack is the perfect way to start a casual evening.

8 large eggs, at room temperature
½ cup Hellmann's mayonnaise
1 tsp. Dijon or English mustard
1 tsp. white wine vinegar
1 Tbsp. shallots, minced
¼ tsp. hot sauce (optional)
sea salt
black pepper, freshly cracked

Garnish:
ground paprika

Bring water to a rolling boil. Place eggs using a soup spoon in a medium saucepan; add cold water to cover by 1”. Boil for 8 minutes. Remove pan from heat; cover, and let stand for 5 minutes. Drain, and run eggs under cold water to cool them.

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallots, and hot sauce.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Makes 8 servings.

Cook's Notes: Bring your water to a boil FIRST, then add your eggs. The easiest way to do this is to use a soup spoon - put the egg into the spoon, then lower it carefully into the boiling water.Make sure your eggs are at room temperature. Otherwise, the shell will split once you lower them into the boiling water, and you'll have egg white leaking from the shell.Why boil the water first? Because when you put your eggs into boiling water, the hot water will cause the interior of the egg to shrink away from the shell, which makes it really easy to peel.And isn't peeling boiled eggs the hardest part? Now you know how to boil an egg - and peel it with ease - every time!