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1. Put the eggs in a 3 quart heavy saucepan and cover them with about 1 ½ inches of cold water.
2. Bring it to a rolling boil.
3. Reduce the heat to low.
4. Cover it completely, and cook eggs for 30 seconds.
5. Remove them from the heat and let them stand, covered, for 15 minutes.
6. Transfer the eggs to a bowl of ice and cold water and let them stand for 15 minutes.
7. Transfer the eggs to a bowl of ice and cold water and let them stand for 20 minutes and drain.
8. Peel the eggs and halve them length wise.
9. Carefully remove the yolks and mash them in a bowl with a fork.
10. Add mayonnaise, mustard, and cayenne and stir the mixture with a fork until smooth.
11. Season it with salt and pepper.
12. Fill a pastry bag with the yolk mixture into the egg whites.
13. Sprinkle the eggs with the paprika and chives.
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