• 1 dozen eggs
• 4-6 tablespoons mayonnaise
• 2 teaspoons mustard
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• Dash white pepper
• Paprika for garnish

Place eggs in a single layer in a saucepan and cover with water. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain pot and fill with cold water and ice. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard and cayenne and stir with fork until smooth. Season with salt and pepper. Spoon yolk mixture into egg whites or fill a pastry bag and pipe into egg whites. Garnish lightly with paprika. Makes 24 halves.