Deviled eggs with a mustard base.

Made with Chef Jack for Thanksgiving!

Just your basic recipe with a slight twist

Hard-boiled eggs with a twist—deviled eggs are a crowd-pleasing appetizer and finger food! Simply boil the eggs, peel, and slice them in half. Mix the yolks with mayonnaise and wasabi paste, then fill the egg whites. This easy recipe uses simple ingredients and delivers a beautiful dish with snowy whites and creamy, flavorful yolk filling.

For the Mid-Autumn Festival, I received some organic free-range eggs from a supplier, so I decided to prepare this simple and delicious egg salad!TipsBoiling eggs seems simple, but to get them just right, consider the following points:1. Absolutely fresh eggs2. Add a little salt and vinegar to the water to help prevent the eggs from cracking3. Add the eggs once the water is boiling; boiling for about 10 minutes is best—overcooking will make the eggs hard and yellowRemember to buy the sweet mayonnaise available in stores!ThoughtsThis dish is very easy. If your kids at home don't like egg yolks, give this a try. The yolk mixed with mayonnaise and other ingredients makes it less dry and tasteless. It's also great as a party appetizer. Make it in advance and keep it in the fridge. It's so good!

Great appetizer for parties. I take these to potluck and people love them. its a little hand held egg potato salad. You might want to double the recipe for parties :)

I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.