This recipe can be easily multiplied for sit-down meals. Calculate one egg, or two deviled egg halves, for each person. A potato masher works better than a fork for large quantities.
For a mild and not spicy version, use paprika instead of cayenne.
3 eggs, hard-boiled 
1 tablespoon mayonnaise
1 tablespoon honey Dijon mustard
Salt, to taste
Cayenne (or paprika), to taste
- Remove shells from hard-boiled eggs and discard. Cut eggs in half length-wise. Carefully scoop out yolks and place them in a small bowl. Use a fork to mash yolks until they are completely and evenly crumbled. Alternate between mashing in mayonnaise and honey Dijon, one teaspoon each at a time, until a smooth, fluffy paste forms. Salt to taste.
- Place egg white halves on a serving dish. Fill yolk holes with a little less than a tablespoon of egg yolk mixture. Sprinkle with cayenne and serve immediately.
- Finger Foods, Appetizers
- North American
- Makes 6 deviled eggs