Host: Deviled eggs a classic order your guest 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 hardboiled 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 the deviled egg plate, mix in a quarter cup of Hellmann'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. Go to www.

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