Deviled Eggs

• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup light mayonnaise
• 1 tablespoon minced onion
• 1/4 teaspoon tabasco (optional)
• Salt and pepper
• smoked paprika

Place 12 eggs in a pot and cover with water.  Bring to a boil and then cover and remove from heat and keep covered for 12 minutes.  Drain and run cold water over the eggs.  Once cool peel eggs. Slice each egg in half lengthwise and arrange on a platter.  Remove the yolks and place in a bowl. Using a fork mash the yolks and add mustard, mayonnaise, onion, tabasco (if using), and a sprinkling salt and pepper.  Spoon mixture  into the egg white halves. Sprinkle with paprika and serve. Recipe Tips: If the mixture is a little dry, add a little white wine vinegar.