Big Game Deviled Eggs

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon yellow mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Directions

1. Put the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
2. Drain the boiled eggs and run them under cold water to cool. Once cool, peel the eggs and cut them in half lengthwise.
3. In a bowl, combine the mayonnaise, mustards, paprika, cayenne pepper, garlic powder, and salt and pepper. Mix until combined.
4. Scoop out the yolks of the eggs and place them in the bowl with the mayonnaise mixture. Use a fork to mash the yolks and mix with the mayonnaise mixture until creamy.
5. Spoon the mixture into the egg whites and garnish with fresh parsley, if using. Serve immediately.

Interesting Facts

• Deviled eggs were first mentioned in a cookbook in the late 18th century.
• Deviled eggs are popular in the United States, but are also popular in many other countries, including the United Kingdom, Germany, and Russia.
• Eggs are a good source of protein, and deviled eggs are an easy way to get in some extra protein.