An even dozen eggs is a good amount to bring to a potluck to share. If you have any doubts, make more. I've seen people send down tons of Deviled Eggs and still make it through a full meal afterward.
Step 1: Boil Eggs
(Place the eggs in a large pot; cover with water, and bring to a boil. Boil vigorously for 5 minutes then turn off the heat. Pour eggs into a strainer and run cold water on them, or wait, until you can handle them.)
Peel the eggs and rinse off any shell bits. Halve each egg and place the halves on a large plate. Scoop the yolks out into a bowl.
Step 2: Mix Filling
- about 3 tablespoons of mayonnaise. If you have no mayonnaise, increasing the proportions of the rest of the ingredients will adequately substitute but mayo is a good base and makes the filling creamy.
- about 3 tablespoons of mustard. I used 2 kinds, a sweet/hot version and a classic Dijon. You can leave out the mustard (unless you've left out the mayo) but the eggs will be less devilly.
- 4-5 tablespoons of vinegar. Apple cider or balsamic are my preferences; I used cider here. Lemon juice is a good substitute, and once I used grapefruit juice. it wasn't bad!
- one tablespoon of Worcestershire sauce. Or soy sauce, in a pinch.
- salt to taste (not shown)
- paprika to sprinkle over the tops after filling
Step 3: Fill the Egg White Halves
Now, over the sink or a work surface, prep your paprika container so the level of the powder is close to the holes in the top. You'll tap once or twice over each egg half, and you want each tap to produce close to the same amount of paprika powder. Starting with the paprika close to the container holes helps a lot to prevent unexpectedly large doses.