Deviled Eggs (데빌드 에그)

[kagy]

Ingredients

Yield:12 halves

• 6large eggs
• 1teaspoon Dijon mustard
• 1 to 2dashes Tabasco sauce, to taste
• Salt, to taste
• ¼teaspoon freshly ground black pepper
• 1tablespoon snipped fresh chives
• 3tablespoons mayonnaise
• Paprika, for garnish
• Whole fresh chives, for garnish

Preparation

1. Step 1

   Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.

2. Step 2

   Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.

3. Step 3

   Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.