Going back through the recipes I posted on Facebook in 2007, it seems I was on quite a cook-off kick. I had several recipes for this 1970s classic, but this one — originally from The New York Times — was the winner.

1 dozen hard-boiled eggs
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 Tbsp. butter, at room temperature
1 tsp. lemon juice
1/4 tsp. cayenne pepper
Salt and white pepper to taste
Finely snipped chives for garnish

After carefully peeling the eggs, cut them in half lengthwise. Remove the yolks (tip: press lightly from beneath to pop them out), put in a bowl, and mash with a fork. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice, cayenne, salt and pepper. Place in Ziploc bag.

Cut a tiny corner off the bag and squeeze the bag to fill the whites. Sprinkle with chives.

Yield: 24