Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool and peel.
Slice eggs in half lengthwise. Carefully remove yolks and place in a medium bowl. Set aside egg whites. Mash egg yolks and mix with mayonnaise, Dijon mustard, salt and black pepper.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
Made it vegetarian.
I never liked deviled eggs before this recipe - they are great - quick tip - put the yolk mixture in a ziplock bag - squeese the air out - seal and cut a corner off & use as a pastry bag - the eggs will look great!! - 29 Sep 2008
These were TERRIBLE! My husband is not a picky eater at all and he loves deviled eggs, but he only took one bite. We both thought these were just awful. Way too salty! - 29 Sep 2008
Altered ingredient amounts.
Due to a previous review saying they were too salty, I reduced the salt by half. Still salty!! You might want to add a tad more mayonnaise also. Otherwise were good. - 29 Sep 2008