- 1 Dozen eggs
- 1/4 Cup salt
- 1 Tablespoon dijon mustard
- 1 Cup mayonnaise
- Cayenne pepper hot sauce
- Salt and fresh ground black pepper
- 1 Teaspoon paprika
- Chives, chopped, for garnish
For the Eggs:
Place the eggs in a saucepan. Cover with water and add the salt.
Bring to a boil over high heat. Reduce heat and continue to boil for 10 minutes.
Drain the eggs and cover with ice water until cool (another 10 minutes).
Peel the eggs, slice them in half, and reserve the yolks.
Blend the yolks, mustard, and mayonnaise in a food processor until smooth. Add hot sauce, salt, and pepper to taste.
Finish the Dish:
Arrange the egg white halves on a serving plate or platter.
Place a small scoop of egg yolk mixture in each egg half.
Sprinkle with paprika and chives for a festive garnish.