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1
Fill a medium-size pot with water and bring to a boil.
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2
Add: 6 eggs, at room temperature.
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3
Simmer for 9 minutes, then drain the eggs and chill in ice water until cooled.
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4
Peel, cut in half lengthwise, and carefully scoop the yolks into a mixing bowl.
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5
Set the whites on a platter, cut side up, and sprinkle with: Salt, Fresh-ground black pepper.
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6
With a fork, mash the yolks with: 3 tablespoons homemade mayonnaise (see page 46), 1 teaspoon Dijon mustard, Salt, Fresh-ground black pepper.
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7
If the yolk mixture is very thick, add cold water by the teaspoonful until the consistency is right.
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8
Taste for seasoning; fill the whites with the yolk mixture.
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9
If not serving within an hour, refrigerate until ready to eat.
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10
Before serving, garnish with chopped tender herbs such as chives and parsley.
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11
Substitute a mixture of soft butter and olive oil for the mayonnaise.
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12
Add paprika to the yolk mixture or sprinkle it over the stuffed eggs, or both.
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13
Add chopped herbs such as parsley, chervil, chives, mint, tarragon, or cilantro to the yolk mixture.
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14
Add pounded garlic to the yolk mixture and garnish each stuffed egg with an anchovy fillet.
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15
Add chopped capers or olives to the yolk mixture.
