Ingredients

6 - eggs
- mayonnaise, reduced fat if desired
- strained fresh lemon juice
- Dijon mustard
- a few grains of cayenne pepper
- Cider vinegar, if desired
- salt, if desired
- fine-chopped parsley

Instructions

1. Put the eggs in a saucepan; cover them with cold water. Over high heat, bring the water to a boil, reduce the heat somewhat (the eggs should still boil, not simmer), and cook them for 12 minutes. Immediately, refresh them in cold water (to prevent the yolks from discoloring and to make peeling them easier. 2. Peel the eggs and cut them in lengthwise halves. Remove the yolks to a mixing bowl and, using a fork, mash them, adding as you do so sufficient mayonnaise to yield the consistency you desire. Season the mixture to taste with lemon juice, Dijon mustard, cayenne pepper, perhaps a little cider vinegar (for "bite"), and salt, if desired. Add for color, the parsley. Fill the whites with the yolk mixture. Refrigerate the deviled eggs, closely covered with plastic wrap to assure their moistness.

Preparation Time

30 minutes

Number of Servings

4 to 6

Tips

12, 18, or 24 eggs do not require that much more time.