Source: dLife

Classic deviled eggs made spicy with a bit of cayenne.

Servings

6 eggs
2 tbsp mayonnaise
1 tsp dijon mustard
0.5 tsp salt
0.25 tsp black pepper , ground
0.25 tsp ground cayenne (red pepper)

1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
2 Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
3 Slice eggs in half lengthwise. Remove yolks and place in a medium bowl.
4 Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt, and black pepper with the egg yolks.
5 Fill hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste.
6 Cover and chill in the refrigerator until serving.

Serve on a bed of fresh lettuce, if desired. TIP: Use a pastry bag for a cleaner, more polished presentation.