Ingredients

1.

Raw Egg
6 large
2.

Gulden's Spicy Brown Mustard by Conagra Foods
2 tsp
3.

Real Mayonnaise by Hellman's
2-½ tablespoon
4.

Paprika
¼ teaspoon
5.

Parsley
1 teaspoon, chopped

Instructions

1.
Very gently and slowly, lower the eggs into a pot of boiling water over a medium/high heat. It is easier to use a spoon to help lower the eggs into the pan. If the eggs drop too fast, they will break. Starting the eggs in already boiling water allows the shells to come off very easily once cooked. Boil the eggs for 9 minutes.
2.
While the eggs are boiling, prepare an ice water bath by adding water and ice cubes to a large bowl. Once the eggs have finished boiling, carefully transfer them to the ice water bath until cooled. This should take approximately about 10 minutes. Cooling the eggs will make them easier and safer to handle and peel.
3.
Once the eggs are cooled, crack them all over by tapping them firmly against a hard surface and peel them under a small trickle of cold water. Set each peeled egg aside. Using a sharp knife, cut the eggs in half lengthwise. Carefully remove the yolks using a teaspoon and place into a small mixing bowl. Reserve the egg whites to one side. To the mixing bowl, add the mustard, mayo and kosher salt. Smash the egg yolks and condiments together until the filling is very smooth.
4.
Add the prepared egg yolk filling to a plastic bag. If you would like, you can cut a small hole in one of the corners and place a large star-shaped piping tip into the bag before filling. This will create a pretty effect. If you do not have a piping tip, simply cut the corner of the bag and gently squeeze the filling from the bag. Take the reserved hollowed egg whites and fill the centers with the egg yolk mixture, diving the filling evenly between the whites.
5.
Arrange the eggs on a serving platter or individual plates. Finely chop the parsley. Sprinkle the paprika over the prepared eggs and scatter over the fresh parsley. Refrigerate the eggs until ready to serve.