Salad Eggs

6 large Harvest Haven eggs

1/4 cup mayonnaise (recipe below)

1 tsp Maison Orphee Organic Dijon Mustard

1/8 tsp cayenne

Garnishes: Paprika*; chopped fresh chives

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

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, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

Garnish with paprika and chives.

*Paprika can be hot or sweet Hungarian, hot or sweet smoked, or regular.

Mayonnaise

1 room temperature large Harvest Haven egg

1 tsp dry or prepared mustard

1/2 tsp salt

1 – 2 tsp lemon juice

1 – 2 tsp cider vinegar

1 1/4 cup salad oil (part olive oil)

Put all ingredients into a 2-cup jar.

With a stick blender, blend until ingredients emulsify.

Store in refrigerator.