My Famous Deviled Eggs

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My deviled eggs are not actually famous, but they sure are popular among my friends and family! This is one of my staple recipes for casual hosting, or bringing to a social gathering. I follow a pretty traditional recipe, with just some minor tweaks.

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Ingredients: 1 dozen large eggs, 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon dijon mustard, 1 tablespoon spicy brown mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, 2 teaspoons smoked paprika.

Instructions: bring a large pot of about 2 quarts of water with 1 tablespoon of salt to a roaring boil, add eggs and cook for about 20 minutes. Drain eggs and rinse under cold water. Peel eggs and cut in half length wise. Remove the yolks with a small spoon, place in a fine mesh colander, and push through with a spoon to get rid of lumps. Place yolks and remaining ingredients in a small bowl, mix to combine. Spoon the mixture into a piping bag with a star tip and pipe into eggs. Sprinkle with paprika and serve.

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