Deviled Egg

• 1 dozen large eggs
• a2 teaspoonsdijon mustard
• a1/2 cupmayonnaise
• a1/4 teaspoonhot sauce
• a1/4 teaspoonsweet paprika
• akosher salt
• apickled jalapenos (to garnish)
• asmoked salmon, thinly sliced (to garnish)
• acrumbled bacon (to garnish)
• afried shallots (to garnish)
• achopped tarragon (to garnish

1. 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. 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. 3 Change up the eggs by garnishing with your favorite toppings.
4. Tips
5. - Buy your eggs a week ahead of time. Older eggs peel easier.
6. - Run eggs under cold water while peeling.

eggs, teaspoonsdijon mustard, cupmayonnaise, teaspoonhot sauce, paprika, ueuuakosher salt, salmon, bacon, shallots, tarragon

Taken from www.epicurious.com/recipes/member/views/deviled-egg-53086531 (may not work)