Deviled Eggs

From Martha Stewart's website.


8 large eggs

1/3 cup light mayonnaise

1 tablespoon Dijon mustard

1 teaspoon white-wine vinegar

1 tablespoon minced shallot

1/4 teaspoon hot sauce (Tabasco)

Coarse salt and ground pepper

Paprika, for garnish

1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

2.  Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

3.  Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

4.  Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.