Deviled Eggs

Ingredients

• • 6 large eggs

  • 1teaspoon Dijon mustard

  • 1-2 dashes Tabasco sauce, to taste

  • Salt, to taste

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon snipped fresh chives

  • 3 tablespoons mayonnaise

  • Paprika, for garnish

  • Whole fresh chives, for garnish

Preparation

• • Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.

  • Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.

  • Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.