Deviled Eggs

Ingredients

• 1 dozen hard boiled eggs.

• 2 tbsp. Dijon mustard

• 6 Tbsp mayonnaise

• 2-4 dashes of Tabasco or a squirt of Sriracha, or to taste

• Salt and pepper to taste

• 2 Tbsp snipped chives (optional)

• Paprika and/or chives for garnish.

Directions

1. Place eggs in a pot of cold water and bring just to a boil. Turn off heat. Let eggs sit in the hot water for 20 minutes. Put in cold water bath to stop the cooking process. Drain and peel. Cool in fridge. 

2. 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.

3. Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with chives.

Tips:

• You may boil eggs up to  a few days ahead of time.

• Older eggs are easier to peel than fresher eggs.

• Use a pastry bag or Ziploc bag snipped at the corner to fill eggs, it makes the job neater.