Dijon Deviled Eggs

Prepare hard-boiled eggs using your favourite method. Once cooked, place eggs in a bowl of ice-cold water for at least 5 minutes.

Peel under cold running water allowing the water to slip between the shell and the egg while peeling off the shell.

Slice egg in half lengthwise. Remove the yolks and place in a medium bowl, place the whites on a serving platter.

Using a fork, mash the yolk into a fine crumble. Add mayonnaise, mustard, salt and pepper; mix until smooth.

With a spoon or piping bag, fill each egg white with yolk mixture. Sprinkle with smoked paprika and parsley. Serve.

Try adding 1 tsp of sweet pickle juice to yolk mixture.

Store leftovers in the fridge in an airtight container for up to 2 days.