Deviled eggs recipe

Ingredients

• 6 large eggs, preferably farm-fresh organic
• 2 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 2 dashes red Tabasco sauce
• 1 teaspoon finely minced shallots
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives
• Sweet paprika, for garnish

1. Place the eggs in a medium saucepan and add water to cover. Bring to a boil and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs and halve them lengthwise. Carefully scoop the yolks into a medium bowl.
2. To the yolks, add the mayonnaise, mustard, Tabasco, and shallots. Mash with a fork until smooth. Season with salt and pepper. Mound the yolk mixture back into the whites with a spoon (or pastry bag for a more finished look). Garnish with chives and a sprinkle of paprika.