The Most Devilish Eggs Ever
- 12 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Chinese hot prepared mustard
- 2 teaspoons yellow mustard
- salt and pepper to taste
- paprika and red yellow and green pepper for garnish
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise and remove yolks. Place yolks in a plastic sandwich bag and work with fingers to mash. Add mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper to the bag and mash again to mix.
Cut a corner off the bag and squeeze filling into the hollowed egg whites. Garnish with paprika and pepper slice. Chill in the refrigerator until serving.