Ingredients

6 eggs, hard boiled, cooled, and peeled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Hot pepper sauce
Paprika
Salt and pepper
Variation: add 1 teaspoon chopped canned jalapeno peppers
4 radicchio leaves, for garnish
3 parsley sprigs, for garnish

Directions

Place the cooked egg yolks in a

bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper
into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry
bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot
pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with
the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a
platter on the radicchio leaves, and parsley sprigs.