These classic deviled eggs, adapted from "Martha Stewart's Hors d'Oeuvres," are a guaranteed crowd-pleaser.
Source: The Martha Stewart Show, April 2010
Yield Makes 20
10 large eggs
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 teaspoon mustard
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
Pink sea salt, olives, chopped fresh herbs, cumin, curry, anchovies, and salmon caviar, for garnish (optional)
Prepare an ice-water bath. Place eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently, as water begins to boil, 2 minutes. Cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool.
Peel eggs and halve lengthwise and/or crosswise. Remove yolks and transfer to the bowl of a food processor along with mayonnaise, lemon juice, mustard, and cayenne pepper; season with salt and pepper and process until smooth.
Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco no. 825). Pipe mixture into egg white halves, filling to about 1/2 inch over surface.
Eggs can be refrigerated in an airtight container, up to 3 hours.