For classic deviled eggs: In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes. Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water.
Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble. Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika.
Recipe is courtesy of: Cracker Barrel