For people, NOT for dogs.
For a bigger crowd, double the quantity. Makes 24 deviled eggs.
Place the eggs in a pot in a single layer. Add water to one inch above the eggs. Bring the water to a boil.
Remove the pot from the heat and cover. Let stand for 10-12 minutes.
Meanwhile, fill a large bowl with water and ice cubes. When the 10-12 minutes are up, ladle the eggs into the icy water. When they have cooled, remove them and pat dry. You can do this step a day in advance if you like. Be sure to refrigerate the cooked eggs.
Peel the eggs and slice each one in half. Remove the yolks and place them in a food processor, mixer, or blender. (Note: you can mix the ingredients by hand with a fork. However, I much prefer the silky results from a high-speed blending device.) Add 1/4 cup mayonnaise and 2 teaspoons mustard and combine. Taste. Add the remaining 1/4 cup mayonnaise and 2 teaspoons mustard (or reduce or increase to your tasted), salt and pepper. Mix well.
Place in an icing bag with a large round or open star icing tip. Fill the egg whites with the egg yolk mixture. Sprinkle with paprika.
There are an amazing number of slight variations in deviled egg recipes. I think this is largely because mustard varies greatly. I recommend using your favorite mustard because that will likely impart the flavor and amount of tang that you prefer. In my fridge right now, I have two jars of Dijon mustard. One is very mild and pleasant. The other one is so sharp that I would have to use a quarter of the amount of mustard in this recipe! So when making this I recommend testing the flavor as you go.
Also, buy your eggs in advance if you can. Older eggs peel better than fresh eggs.
I used a stick blender to blend the eggs and ingredients smooth.
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