4 hard-boiled eggs, shelled and sliced in half lengthwise
3 T. mayonnaise
1 t. dijon mustard
1 t. fresh lemon juice
1/2 t. red pepper sauce
1 T. minced parsley or fresh herbs (basil, dill or chives)
Salt and freshly ground pepper, to taste
Remove yolks and place in bowl with mayonnaise, mustard, lemon juice and red pepper sauce. Mash until smooth. Stir in herbs and salt and pepper to taste.
Stuff equal amounts of yolk mixture into hollows of egg whites. Refrigerate eggs until ready to serve. Garnish each egg with a sprig of dill or chopped chives.
Makes 4 servings.
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