Made with creamy, farm-fresh eggs, this appetizer is sure to impress.
2 teaspoons high-quality mayonnaise
½ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
2 teaspoons chopped chives
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil, cover and remove from heat and allow to sit for 15 minutes. Drain, rinse under cold water and peel. Pat dry.
2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.