4 large eggs, hard-cooked, peeled and halved lengthwise
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
Tabasco or other hot pepper sauce
Salt and freshly ground black pepper
2 tablespoons minced fresh chives
Carefully remove yolks from whites. Place whites cut side up on plate. Mash yolks in bowl with fork.
Add mayonnaise and mustard and mash with fork until blended. Add hot pepper sauce, 2 or 3 dashes at a time, tasting as you go, until the heat is the level you like. Beat with wooden spoon until smooth and fluffy; add salt to taste and a grinding of pepper. Using a teaspoon, carefully stuff whites with yolk mixture, mounding the tops. Sprinkle with chives. Serve at room temperature or chilled. Makes 8 stuffed eggs
"The Good Egg" by Marie Simmons
Thursday, September 07, 2000
