Remember to bring the eggs to a boil in salt water. Remove from heat. Then put a lid on for 12 minutes. Submerge eggs in ice water until cold all the way through. Then peel in a bowl of water.
Ingredients
12 large hard-boiled eggs
½ cup mayonnaise
2 teaspoon Dijon mustard
¼ teaspoon cayenne
salt and pepper to taste
Instructions
Halve your eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves. Makes 24 halves.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/03/30/deviled-eggs-recipe-plain-and-simple/