You Will Need:
12 hard boiled eggs, chilled
mayonnaise, mustard, paprika
What You Need to Do:
Cook your eggs. Peel your eggs. Eggs don't come "easy peel," so make sure the eggs are chilled as they will peeling much easier. Using a sharp knife, dip the knife in a bowl of hot water and slice the eggs in half.  Remove the yolks and place in a separate bowl and crumble with a fork. Add 2 tsp of mustard to the yolks and mix. Add mayonnaise. Spoon fill the eggs. Sprinkle lightly with paprika and you are ready to serve and eat the deviled eggs. Makes 24 halves. Serves 12 or just yourself! Eggs have a long shelf life. Often they can stay on the store shelf for 30 days.  USDA found that, even after that, the shelf life of eggs extends beyond the recommended sell-by date. Properly refrigerated and handled, eggs are considered safe for consumption for four to five weeks beyond the sell-by-date. After cooking, eat them with a week.