Deviled Eggs

1 dozen hard boiled eggs, peeled
2 teaspoons dijon mustard
1/3 cup mayonnaise
Optional: 1 tablespoon minced shallot
white pepper to taste
sea salt to taste
Paprika

Cut each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter or shallow container. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Makes 2 dozen devilled eggs.

Variations:

You can flavor the eggs any way you like. Try adding chopped fresh herbs such as dill, tarragon and/or parsley. Other flavor ideas include adding sweet pickle relish or chopped roasted red pepper. Add a unique spice such as curry powder or garam masala for an savory twist. Pesto is a great addition and turns it a lovely green color.

If you prefer not to use mayo, substitute yogurt.

To make deviled eggs look fancier, you can pipe the egg yolk mixture into the halves. Put mixture in a ziplock bag and snip the corner. Squeeze into the halves and sprinkle with paprika.