- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- Paprika to garnish
Place eggs in a heavy, 3-quart saucepan and cover with water by about 1 1/2 inches. Bring to a rolling boil. Reduce heat to low, cover and simmer for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Transfer eggs to a bowl of ice water. Let stand for 5 minutes.
Peel eggs and halve lengthwise. Carefully remove yolks. In a mixing bowl, mash yolks with a fork. Add mayonnaise, mustard and cayenne and stir until smooth. Season with salt and pepper. Spoon or pipe filling into egg whites. Garnish with a shake of paprika for classic deviled eggs, or go global with one of these variations:
Wasabi: Add prepared wasabi to taste. Top with baby shrimp or crab meat.
Lox: Add softened cream cheese to taste and stir until smooth. Top with lox and sprig of fresh dill.
Kimchee: Stir in a few tablespoons of kimchee brine. Top with bits of kimchee.
Bruschetta: Mix in Roasted Tomato Bruschetta to taste. Top with half a pitted kalamata olive.
Harissa: Season to taste with harissa paste and a generous squeeze of fresh lemon juice. Top each egg with a dollop of harissa.