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. Fast Hors d'Oeuvres More Egg Recipes
The recipe can be prepared through Step 3 and refrigerated. Serve chilled or at room temperature.
Watch this Mad Genius Tip for the fastest way to peel eggs.
Alexis likes to pair a rosé with these deviled eggs; rosé wines have enough substance to balance the eggs' richness, but almost no tannins, which tend to make eggs taste metallic.