Ingredients

Eggs

• 6 large eggs

Filling

• 1 tsp (5 ml) Dijon mustard
• 1 to 2 dashes Tabasco sauce, to taste
• Salt, to taste
• 1/4 tsp (1 ml) freshly ground black pepper
• 1 tbsp (15 ml) snipped fresh chives
• 3 tbsp (45 ml) mayonnaise

Garnish

• Paprika
• Whole fresh chives

Steps

1. Rinse the eggs with warm water and place in a small saucepan. Cover with cold water, set over medium-high heat, and bring to a boil. Turn off the heat, cover, and let sit 10–12 min. Drain, then rinse under cold water or move to a bowl of ice water, and peel. Cool in the refrigerator, loosely covered, 15 min.
2. Halve the eggs lengthwise and carefully remove the yolks. Mash the yolks in a bowl with a fork. Stir in the mustard, Tabasco, salt, pepper, snipped chives, and mayonnaise.
3. Fill each egg white with about 1 1/2 tsp (7 ml) of the yolk mixture, using a spoon or a piping bag fitted with a star tip. Dust with paprika, arrange on a platter, and garnish with whole chives.

Notes

Makes 12 halves.

Pairings

• Wine: Brut Champagne or Crémant – bubbles and acidity cut the rich yolk filling; Dry Riesling – crisp and slightly sweet, lifts the mustard and Tabasco
• Beer: Pilsner – clean and crisp, refreshes between bites; Saison – peppery and dry, echoes the pepper and chives