1tbspyellow mustardin addition to the 1/4 cup of yellow mustard
3/4tspsmoked paprika
Instructions
Boil salted water at a rolling boil. Place eggs in water, return to boil, and cook for 20 minutes. Cool with ice and cool water for 15 minutes. Peel eggs.
Cut eggs in half. Place yolks in a medium bowl, and egg halves on a plate.
Mash egg yolks. Add mayonnaise, mustard (1/4 cup plus 1 Tablespoon), and smoked paprika then combine well. Adjust seasonings if needed.
Put mixture in food processor, and blend until smooth. Fill egg halves with filling. Serve immediately, or chill for one hour then serve.
Notes
Serve immediately, or store in an airtight container for up to three days.