This easy recipe comes from Phil Conlon, the executive chef at Columbus Tavern in New York City. Serve deviled eggs at your next cocktail party for an irresistible appetizer that your guests will gobble up. — Allison Beck
Place eggs in boiling water and cook for 10 minutes. From the pot, place them in cold water to cool them down as fast as possible.
When the eggs cool, peel the shells and cut the eggs in half, separating the yolks from the whites. Take the yolks and place them in a food processor with the mayonnaise, mustard, and Tabasco and purée until smooth.
Spoon the egg mixture into a pastry bag fitted with star tip (you can also use a plastic baggie and cut off one corner) and with a circular motion, fill the egg white shell.
To finish, sprinkle paprika on top and garnish with a chervil leaf. Serve on an egg tray.