Classic Deviled Eggs

Ingredients

• 2/3 cup lowfat mayonnaise
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons Paprika,
• 12 Large FARMHOUSE EGGS®

Preparation

1. Place 12 eggs into a large pot and cover them in an inch of cool water.
2. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
3. Let sit 12 minutes.
4. Transfer eggs to a strainer and place under cool running water to stop the cooking.
5. When cool enough to handle, gently tap egg on countertop until shell is finely crackled all over.
6. Roll egg between hands to loosen shell. Starting peeling at large end.
7. Once peeled, cut eggs in half lengthwise, and remove the yolks.
8. Mash yolks with a fork and add mayonnaise, mustard, salt, and pepper.
9. Put the yolk mixture into a plastic zip-top bag and snip the end off one corner.
10. Pipe the mixture into the whites and sprinkle with paprika, if desired.