Ingredients
12 large eggs
2 teaspoons dijon mustard
2 to 4 dashes tabasco sauce
Salt and freshly ground black pepper, to taste
6 tablespoons mayonnaise
2 tablespoons snipped fresh chives
Paprika and whole chives for garnish
Directions
Place eggs in a saucepan. Cover with water and bring to a boil. Reduce the heat to a gentle simmer and cook for 13 minutes. Drain the eggs, rinse under cold water and peel. Let cool in the refrigerator, loosely covered, for 15 minutes.
Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash them with a fork. Add the mustard, tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.
Fill the egg whites with the yolk mixture; dust with paprika. Arrange eggs in a spoke design on a decorative platter and garnish with whole chives.
Yield 24