Active Time: 15 minutes
Total Time: 40 minutes
¼ cup mayonnaise
6 large eggs
1/8 teaspoon cayenne
1 teaspoon Dijon mustard
Special equipments: a pastry bag fitted with ½-inch star tip
Garnishes:paprika;chopped fres chives
1.Cover eggs with cold water by 1 1/2inchesin a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
2.Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.