Deviled Eggs

By JAmero4702

Ingredients

• 10 Large Eggs
• 1/2 Cup Mayo
• 1 1/2 tsp lemon juice
• 1/2 tsp Mustard
• Pinch Cayenne Pepper
• Course Salt and freshly ground pepper
• Pink sea slat, olives, chopped fresh herbs, cumin, curry, anchovies and salmon caviar, for garnish (optional)

Preparation

Step 1

1. Prepare an ice-water bath. Place eggs in a medium saucepan; add enough water to cover by one inch. Bring to a boil over medium high heat. Cook stirring gently, as water begins to boil, 2 minutes. Cover and remove from heat. Let stand 10 minutes. Transfer to ice-water bath to cool.

2. Peel eggs and halve lengthwise and/or crosswise. Remove yolks and transfer to the bowl of a food processor along with mayo, lemon juice, mustard, and cayenne pepper; season with salt and pepper and process until smooth.

3. Transfer yolk mixture to a pastry bag fitted with an open-star tip. Pipe mixture into egg white halves, filling to about 1/2 inch over surface. Eggs can be refrigerated in an airtight container up to 3 hours.