Simple Deviled Eggs

• 12 large eggs, hard-boiled
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon dill-pickle relish
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• Fresh chives, finely sliced, for garnish

1. Peel and halve the hard-boiled eggs, and remove the yolks to a small bowl.
2. Add the mayonnaise, Dijon mustard, relish, lemon juice, cayenne, salt, and pepper to the bowl, and mash everything together with a wooden spoon until smooth.
3. Pipe the filling back into the egg halves with a frosting bag with a large star tip (or spoon it in with a teaspoon).
4. Sprinkle with chives.
5. To avoid pockmarked eggs, use older eggs.
6. They are generally easier to peel than fresh, and I hate peeling eggs!
7. Place the eggs in a large saucepan, and cover with cold water.
8. Once the pot has come to a boil, cover the pot and remove from the heat; let the eggs sit in the water for 14 minutes.
9. Rinse under cold water, then peel.

eggs, mayonnaise, mustard, dillpickle relish, freshly squeezed lemon juice, cayenne pepper, kosher salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/simple-deviled-eggs-384007 (may not work)