Anna Mae’s Deviled Eggs

Anna Mae’s Deviled Eggs

1 dozen           Eggs

4 Tbsp.            Robert Rothschild Farm Anna Mae’s Smoky Mustard

                        Salt and pepper to taste

                        Paprika, for garnish


Place eggs in large saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 - 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with Anna Mae’s Smoky Mustard, add salt and pepper to taste. Fill the hollowed egg whites with the egg yolk mixture. Sprinkle with paprika if desired. Chill until ready to serve.