"Classic" Deviled Eggs

It hasn't really been 10 days since I tried a new deviled egg recipe. It's just been 10 days since I've had time to post about them.

Today's recipe is "Classic Deviled Eggs." I'm not sure what makes them classic, but they are pretty simple, very basic, and kind of generic. But something didn't add up. The proportion of filling to eggs just wasn't right... and without REALLY skimping, I could only fill 10 of the egg whites. My tasters said they liked this recipe, but they didn't say anything about it being better than a standard deviled egg recipe, so it's just... basic... average... middle-of-the-road... ust like Nebraska football.

If this recipe were more unique, or better-tasting, or ANYTHING other than just basic, I would try to rework the recipe with different amounts of ingredients, to make them correctly fill the 12 egg whites. I will say that the paprika mixed into the filling does make the filling look kind of cool, with a bit of brick color to it. But, frankly, this recipe just isn't good enough to warrant any more effort.

Recipe:

6 hard-boiled eggs

2 tablespoons mayonnaise

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1. Crumble egg yolks in bowl.

2. Add mayonnaise, mustard, and paprika and combine.

3. Fill egg whites with mixture.

Above: adding the mayonnaise, mustard, and paprika

Above: note that there are only 10 deviled eggs.

Overall: 45 out of 100
Texture: 12 out of 20
Flavor: 5 out of 20
Uniqueness: 3 out of 20
Appearance: 15 out of 20
Ease of preparation: 10 out of 20

Comments?