A classic delicious treat filled with a creamy, tangy filling. Bring this as a side dish and you'll never go wrong!
Place eggs in a pot. Cover eggs with water. Add salt. Cook on high until they reach a rolling boil.
Once boiling strongly, turn heat down to medium high heat. Let boil for 10-15 minutes.
Once done boiling, transfer immediately to an ice bath to stop the cooking process. Let eggs cool for a few minutes.
Once eggs are cool, hit the egg gently on the kitchen counter to crack it. Once cracked, you can also roll it in your hands to create more cracks to make for an easier peeling process.
Peel your eggs one by one. Run them under cool water to make sure no shell remains. Place in a bowl.
Cut egg in half. Squeeze the egg gently and the yolk should pop out. Place yolks in bowl.
Mash yolks up using fork.
Add mayonnaise and mustard. Mix well. (If you like your filling more tangy - use more mustard, if not, keep it like it is.)
Add salt and pepper to taste.
Fill egg whites with yolk filling. (I've found it easy to place filling in a sandwich baggy and pipe the filling into the eggs)
Once you're all finished filling the egg whites, sprinkle paprika on top or garnish with fresh dill. Voila! You're finished. Now take these to an event and let someone devour them.