Deviled Eggs

Directions

1. 1
   Cook eggs in simmering water 20 minutes.
2. 2
   Cool under running water.
3. 3
   Peel, then cut eggs in half lengthwise.
4. 4
   Remove yolks; set whites aside.
5. 5
   Put still warm yolks into a plastic food storage bag with all remaining ingredients, squeezing bag to mix well. Refrigerate filling and egg whites separately.
6. 6
   Fill egg whites just before serving.
7. 7
   Cut off one corner of the bag and press filling into cooled egg whites.
8. 8
   Sprinkle finished eggs with paprika if desired.