Deviled Eggs

1. 1

   Place the eggs in a pan large enough to hold them in a single layer and cover with cold water.

2. 2

   Bring to a boil, cover, turn off the heat and let eggs sit 15 minutes.

3. 3

   Drain and run under cold water until eggs are completely cool.

4. 4

   Peel eggs and cut in half lengthwise.

5. 5

   Remove the yolks and rub through a fine-mesh strainer into a bowl.

6. 6

   Add the mayonnaise, mustard and butter; mix until smooth.

7. 7

   Stir in the lemon juice, cayenne, salt and white pepper to taste.

8. 8

   Place in a pastry bag or Ziploc bag with a cut-off corner.

9. 9

   Fill the egg whites neatly by pressing bag.

10. 10

    Sprinkle with chives.

No additional tips available.