Preparation:
Cook the eggs in simmering water for 12 minutes; drain. Cover the eggs with cold water; let stand until completely cool.
Peel the eggs, rinse and pat dry. Slice them in half lengthwise. Scoop out the yolks and mash with the mayonnaise, mustard, hot pepper sauce, salt and pepper.
Spoon the filling into the egg-white halves using a teaspoon or a pastry bag fitted with a 1/2-inch star tip. Dust with the paprika and garnish with celery.
MAKE AHEAD TIP: make these favorite eggs 1 day ahead of time. Cover them with plastic wrap and refrigerate them. Then let them sit at room temperature for about 30 minutes before serving. |
