Classic Deviled Eggs with Mayonnaise and Paprika

Peel the hard-boiled eggs carefully, then slice each one lengthwise to create clean, even halves.

Gently remove the yolks and place them in a bowl, keeping the egg whites intact and arranged on a plate.

Mash the yolks thoroughly with a fork until completely smooth and free of lumps.

Add the mayonnaise and a small amount of ketchup to the yolks, mixing until the filling becomes creamy and well blended.

Using a spoon or piping bag, neatly fill the egg white halves with the yolk mixture.

Lightly sprinkle red pepper powder over the top for color and a subtle hint of warmth.

Chill briefly if desired, then serve at room temperature or cold.