12 eggs
2 teaspoons dijon mustard
2 tablespoons light mayonnaise
1 tablespoon minced onion or shallot
¼ teaspoon tabasco
Sweet or smoked paprika
Salt and pepper

Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help restrain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover and remove from heat. Let it sit covered for 12-15 minutes then drain hot water from pan and run cold water over the eggs. Leave them in the cool water for a few minutes, changing the water if necessary to keep it cool. Peel the eggs. Using a sharp knife, slice each egg in half - lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon the egg yolk mixture into the egg white halves. Add sprinkled paprika.