Deviled Eggs

Ingredients

• 12 large eggs
  
• 1/3 cup mayonnaise
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon Dijon Mustard
  
• Pinch of cayenne pepper
  
• Coarse salt and freshly ground black pepper
  
• 2 tablespoons finely chopped fresh chives
  
• Paprika, for garnish
  
  
  

Directions

1. To hard-cook the eggs, place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
   
2. To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
   
3. To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Mash the yolks with a potato smasher. Blend the yolks, mayonnaise, oil, mustard, cayenne, salt, pepper, and chives.
   
4. Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.
   
5. To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites, Garnish with paprika and serve immediately. Makes 2 dozen.
   

Recipe adapted from Bon Appetit, Y'all

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