Recipe of the Week: Deviled Eggs

It's holiday season and chances are you'll be hosting and attending a lot of holiday parties this month. A great starter and crowd pleaser is the classic deviled egg. To glam my deviled eggs up, I garnish them with a tiny dollop of creme fraiche and whitefish caviar (about $6 at the grocery store).

Deviled Eggs
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne

Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)

Preparation
Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

Recipe of the Week: Deviled Eggs