3 tablespoons mayonnaise
1 teaspoon mustard
Pinch of cayenne or couple of dashes of hot sauce
1 tablespoon finely minced green onion
Salt and freshly ground black pepper
2 tablespoons water
Paprika, for sprinkling
- Place eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.
- Halve lengthwise and scoop out the yolks.
- In a food processor, combine the yolks, mayonnaise, mustard, cayenne or hot sauce, onion salt and pepper. Process until smooth. Add 1-2 tablespoons of water if necessary, to make smooth.
- Scoop or pip into the whites. Sprinkle with paprika and enjoy.
Makes 10-12 eggs.