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Deviled eggs

Deviled eggs with chives Deviled eggs with chives (Joe Ray for the Boston Globe)
November 17, 2010

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Serves 6

6 eggs
1/4 cup mayonnaise
2 scallions, finely chopped
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
Pinch of cayenne pepper
Salt and black pepper, to taste

1. In a large saucepan of boiling water, use a slotted spoon to lower the eggs into the water. Let the water bubble gently exactly 9 minutes. Drain the eggs and transfer to a bowl of cold water. Tap them with the back of a spoon and remove a strip of shell. Leave in the cold water until cool. Remove the shell.

2. Halve the eggs horizontally. Carefully scoop the yolks into a shallow bowl. Add the mayonnaise and mash well with a fork. Add scallions, relish, mustard, cayenne, salt, and black pepper.

3. Cut a tiny slice off the rounded sides of the eggs so they sit flat. Arrange halves on a platter. Spoon the yolk mixture into the halves. Sprinkle with parsley. Cover with plastic wrap and refrigerate until serving.

Sheryl Julian