Deviled Eggs

• 6 eggs, hard boiled, cooled, and peeled
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 teaspoon finely chopped chives
• Hot pepper sauce
• Paprika
• Salt and pepper
• Variation: add 1 teaspoon chopped canned jalapeno peppers
• 4 radicchio leaves, for garnish
• 3 parsley sprigs, for garnish

1. Place the cooked egg yolks in a bowl.
2. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste.
3. Taste.
4. Place 1/2 of this mixture in a small pastry bag with a large star tip.
5. To the remaining mixture, add the jalapenos and season with Hot pepper sauce.
6. Fill 6 of the egg halves with the basic filling.
7. Fill the pastry bag with the jalapeno filling.
8. Fill the remaining egg white halves.
9. Top with paprika.
10. Place on a platter on the radicchio leaves, and parsley sprigs.

eggs, mayonnaise, mustard, white wine vinegar, chives, pepper sauce, paprika, salt, variation, radicchio, parsley sprigs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/deviled-eggs-recipe.html (may not work)