Ingredients:
- 6 lg. eggs
- ¼ cup mayonnaise
- 1 tsp. Dijon mustard
- ⅛ tsp. cayenne
- To taste kosher salt and freshly ground black pepper
- For garnish paprika or chopped fresh chives
Directions:
- In a 3-quart heavy saucepan, cover six large eggs with 1½ inches of cold water and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs covered completely for 30 seconds longer. Remove from heat and let stand, covered for 16 minutes.
- Transfer eggs with a slotted spoon to a small bowl of ice and cold water to stop cooking and let stand for 5 minutes.
- Peel hard-boiled eggs and halve lengthwise.
- Carefully remove yolks and mash in a mixing bowl with a fork. Add mayonnaise, mustard and cayenne and stir with fork until smooth; season with salt and pepper.
- Fill piping bag with egg yolk mixture and pipe into egg white halves.
- Top each half with a sprinkle of paprika or chopped fresh chives.
