Deviled Eggs (Makes 24)

12 large eggs
1/2 cup mayonnaise
2 tsps Dijon mustard
1/4 tsp cayenne
Salt 
pepper
Paprika
Fresh chives

Equipment (optional): pastry bag with 1/2 inch star tip

Cover eggs with cold water by 1 1/2 inches in large saucepan and bring to a rolling boil, partially covered. 	Reduce heat to low and cook eggs, covered completely.  Time 30 sec. 
Remove eggs from heat, and let stand covered for 15 min. 
Transfer eggs with slotted spoon to bowl of ice and cold water to stop cooking.  Time 5 min.
Peel eggs and halve lengthwise. 
Carefully remove yolks and mash in bowl with fork. 
Add mayonnaise, mustard, and cayenne. 
Stir with fork until smooth. 
Season with salt and pepper. 
Fill pastry bag with yolk mixture and pipe into egg whites (or spoon nicely instead). 
Store in refrigerator in airtight container.
Top eggs with chopped chives before serving.