1 dozen large eggs, perfectly hard boiled
1/4 cup unsalted butter, softened
1/2 to 3/4 cup mayonnaise
1 tablespoon grated sweet onion
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
tabasco or ground red pepper to taste
salt and pepper or white pepper to taste
paprika to sprinkle on the top
Put eggs in a soup pot and cover with cold water a couple of inches above eggs. Heat to boiling and then turn off and let sit for 11 minutes drain water and cover again with cold water to cool eggs, then peel and slice in half. Push the yolks through a fine strainer with a spoon for extra silkiness and add the rest of the ingredients, fill whites with mixture, I eat a few right away but it's good to chill through. You can make so many combinations, great with minced pickles, olives, or minced tarragon if you want green eggs add some mashed avocado.
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