Classic Deviled Eggs

• 1 dozen large eggs
• 1/4 cup Best Mayonnaise (page 246) or quality store-bought mayo
• 1 tablespoon Dijon mustard
• Juice of 1/2 lemon
• 2 dashes Habanero Hot Sauce (page 244) or store-bought hot sauce, or more to taste
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 bunch fresh chives, minced

1. Put the eggs in a large wide pot, cover with 1 inch of cool water, and set over medium-high heat.
2. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking.
3. Once the water boils, turn off the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes.
4. In the meantime, prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
5. The key here is to cool the eggs quickly.
6. Why?
7. Its the best way to prevent discoloration around the yolk and it makes them easy to peel.
8. Using a strainer or slotted spoon, transfer the eggs to the ice bath.
9. Allow them to sit in the water for 5 minutes so they are completely cool down to the center.
10. Give each egg a few gentle taps on the kitchen counter; you want to crack the shell without damaging the white underneath.
11. Gently roll the egg around until the shell has small cracks all over it.
12. Peel it off.
13. Using a paring knife, carefully trim off the ends of the eggs, so they will stand upright when serving.
14. Halve the eggs crosswise (not lengthwise like youre used to seeing) and pop the yolks out and into a food processor.
15. Add the mayonnaise, mustard, lemon juice, hot sauce, half of the paprika, the salt, and pepper.
16. Puree until completely smooth.
17. Spoon the yolk filling into a pastry bag or a plastic bag with the corner snipped and pipe into the hollowed egg whites.
18. Garnish the eggs with a sprinkle of the remaining paprika and the chives.
19. Serve immediately or refrigerate, covered loosely, for up to 1 day.
20. Eggs
21. Buy local eggs!
22. More than ever, farmers markets are selling fresh eggs from heritage chickens.
23. Well-treated chickens that spend a lot of time on pasture, getting exercise and fresh air, and eating green vegetables (which makes the yolk a deep orange color) produce tasty eggs year round.
24. They often come in a rainbow of shell colors that denote the breed of chicken.
25. The yolks of all should be bright orange and the white have body and sit up on itself.
26. Pastured eggs may cost more than conventional eggs, but they deliver a lot more pleasure, are better for the environment, and leave you with a cleaner conscience (you would not want to eat most mass-market eggs if you saw how they are produced).

eggs, mayonnaise, mustard, lemon, dashes, sweet smoked paprika, kosher salt, freshly ground black pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/classic-deviled-eggs-377728 (may not work)