So this was from a bar recipe cookbook. I see there are fancier versions, but this is how I learned it.
1. boil six eggs. This is where I generally get in trouble, with the shell sticking to the egg. To try and sidestep this, I boiled a pot of water first. Sorry, didn't measure it, but enough to submerge six eggs.
2. Peel the eggs and cut them in half. I was pretty happy with this step, boiling the water first seems to have fixed the reason I haven't had success with devilled eggs in years. Peeling was a snap, and well, cutting a hard boiled egg in half isn't rocket science.
3. Dump all the yolks in a bowl, then mash the hell out of them. I probably could have been a bit more diligent here, but I was super tired. Still, not a major hassle, I just didn't have a fine paste like you're supposed to. Call it chunky devilled eggs if you must.
4. Add Mayonnaise and Yellow Mustard. Once again, you're supposed to measure this. I did two tbs of mayo, and then just used up the rest of my yellow mustard.
5. Chill 30 minutes, then sprinkle paprika. I can't do this neatly, they always end up looking like murder victims. Like, I can go light on it, and I did, but it still looks like a mob snitch got a shotgun blast to the chest, instead of the neat dusting TV people get.
6. Discover I now find Devilled eggs disgusting. golly. I really used to like these. At least mom enjoyed them, but I couldn't. Just tasted gross to me.
Maybe I don't like eggs anymore.