Deviled Eggs

(I cobbled this together from internet recipes)

1 dozen eggs
1/3 cup mayo
2 tsp. dijon mustard
1 Tbsp. minced shallot
1/4 tsp. Tabasco sauce
salt and pepper, to taste
paprika, to taste

Place eggs in a large pot; cover with water by and inch or two.  Bring water to a rolling boil.  (You can put 1/2 tsp. salt or 1 tsp. vinegar in the water to help the shells become easier to peel.)  Turn off the heat, cover, and allow to sit for 12-15 minutes.

Drain eggs.  Fill pot with cold water and allow eggs to cool.

Peel eggs.  Cut each in half lengthwise.  Remove yolks, place them in a medium bowl, and mash them.  Set whites aside on a dish.  Add remaining ingredients to mashed yolks and mix thoroughly.  Spoon yolk mixture into egg white hollows.  Sprinkle lightly with paprika.

(Tangy and delicious!)