Speaker: Deviled eggs, a classic orderve your guests will love. First, start with six eggs and add them to a small pot of cold water covering the eggs by about two inches. The key to perfectly cooked eggs in the shell is to keep the water at a simmer.

Cut six hard boiled eggs in half lengthwise and remove the yolks. Wipe your knife in between each slice to keep the whites free of yolk. Place the whites on a deviled egg plate. Mix in a quarter cup of Hellman's Mayonnaise, three quarters of a teaspoon of mustard, half a teaspoon of lemon juice, a quarter teaspoon of salt and a pinch of pepper.

Mix well to combine. Fill the egg whites using about a tablespoon of yolk mixture for each egg half. Chill to blend the flavors. Garnish your deviled eggs with chopped chives and paprika. Deviled eggs, a spicy, tangy treat.

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