Gently boil eggs for 20 minutes. Split in half laterally.
Scoop cooked yolk and put in a small bowl.
Add approximately 1-2 teaspoons of mustard and 2-3 tablespoons of mayonnaise (or to taste). Mix well.
Scoop back onto egg. Sprinkle with paprika.
Sisters' note: there aren't real recipes for the chicken salad, potato salad, or deviled eggs. Kraft was the house mayo, and mom certainly wasn't afraid of salt. Although these were rarely saved for leftovers, we've discovered they actually last a day or two!
