Classic Deviled Eggs
"I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland. They're easy to make and the results are deliciously creamy. The traditional recipe makes for a quick party appetizer that's perfect for a daytime brunch or evening cocktail party.