Laura is sick today. She lay on the couch most of the morning, watching television, and called weakly to me, "Mommy, can you make devilled eggs?" She perked up a little when I asked her if she wanted to help make them, and so after Julia came home from school, we all three helped.
This is a very basic version, good for these comfort-food days, and it made a nice light lunch with some leftover garlic rolls.
To hard-boil the eggs, place them in a pan and cover with water. Bring to a boil, and cook for 15 minutes. Immediately run cold water over the eggs to stop them from cooking further. Let cool until you can handle them safely.
Peel and rinse the eggs, and cut each one in half lengthwise. Gently squeeze out the yolks into a small mixing bowl. Mash the yolks with a fork, and add a bit of mustard and a spoonful or two of mayonnaise. Mix well. Add more mayonnaise if necessary, to make a thick paste, and salt to taste. Spoon the yolk mixture into the hard-boiled whites. Sprinkle with a little bit of paprika.
Makes two devilled eggs per egg used. Active work time, about 30 minutes.