It's hard to find an appetizer as timeless as Classic Deviled Eggs! I even added three different flavour variations! Try it in classic, curry or dill pickle. These are sure to be a party favourite. My granny used yellow mustard, but either Dijon or yellow mustard works.
Hard boil the eggs (8-10 minutes), drain and place in an ice bath. Remove egg from shells, slice the eggs in half lengthwise and remove the yolks with a spoon. In a medium bowl, use a fork to mash the yolks with the other ingredients until creamy and smooth.
Spoon the egg yolk mixture (or pipe with a piping bag or plastic bag with the tip cut off) into the shelled egg whites. Garnish with some paprika and chives or other fresh herbs! Store in fridge until ready to serve.