- 6 large eggs
- 2 teaspoons shallot or red onion, finely minced
- 1/4 cup light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper or dash of red pepper sauce (such as Tabasco)
- Freshly ground pepper (optional)
- Paprika (smoked if you prefer)
Place eggs in a large saucepot and cover with 1 inch of room-temperature water. Place the pot over medium heat and bring to a gentle boil. Once the water begins to boil, let cook for 6 minutes. Remove from heat and cover with a lid for an additional 6 minutes. Rinse eggs with cool water, drain, and cool on the countertop. Peel the eggs within the hour.
Rinse peeled eggs gently under cool water to remove any remaining shells. Cut eggs in half lengthwise, then remove cooked yolks and place in medium bowl. Arrange emptied egg whites cut side up on a serving tray. In bowl with egg yolks, combine shallot, mayonnaise, Dijon mustard, vinegar, salt and pepper, and cayenne. Mash and stir all ingredients together well. Spoon a little bit of the mixture into each egg-white half, dividing mixture as evenly as possible between the eggs. (You can also spoon the filling into a piping bag with a star tip and pipe them into the center of each egg yolk, just be sure to choose a tip large enough to allow both eggs and shallots to pass through.) Sprinkle the eggs with smoked paprika.
Serve immediately or refrigerate until ready to serve.
Bacon ‘n’ Eggs: Follow above directions and top each deviled egg with crumbled bacon.
Picnic Party Eggs: To the filling, add 1–2 small sweet pickles, finely chopped.
Cobb Salad Eggs: Leave the filling on the chunkier side and add in 1 tablespoon of crumbled blue cheese and 1 tablespoon of crumbled cooked bacon bits. Serve on a platter lined with butter lettuce leaves, placing each egg in the center of each lettuce cup for a hand-held salad appetizer.