Ingredients

1 dozen large eggs

•2 teaspoonsdijon mustard

•1/2 cupmayonnaise

•1/4 teaspoonhot sauce

•1/4 teaspoonsweet paprika

•kosher salt

•pickled jalapenos (to garnish)

•smoked salmon, thinly sliced (to garnish)

•crumbled bacon (to garnish)

•fried shallots (to garnish)

•chopped tarragon (to garnish

Preparation

Add the eggs to a medium saucepan. Cover eggs with cold water, a pinch of salt and bring to a boil. Cover and remove from heat. Let the eggs stand for 12 minutes. Transfer eggs immediately to a bowl of ice water. When the eggs have completely cooled, drain the water and peel the eggs. 2 Cut the eggs in half lengthwise and carefully remove the yolks to a large mixing bowl and set the whites aside. Break up the yolks with the back of a fork or whisk. Add in the Dijon, mayonnaise, hot sauce and paprika. Season with salt. Mix until fully combined and smooth. Using a teaspoon or a pastry bag, fill the egg whites with the yolk mixture. 3 Change up the eggs by garnishing with your favorite toppings.

Tips

  • Buy your eggs a week ahead of time. Older eggs peel easier.
  • Run eggs under cold water while peeling.