Base
12 eggs
3 teaspoons Dijon mustard
1/2 cup of mayo
1 tablespoon minced shallot
5 dashes Franks hot sauce
salt
pepper
paprika
chopped fresh parsley
Options
green olives
sweet pickle relish
Hard boil eggs. Cool, peel, halve. Remove yolks and place in bowl. Mash 24 halved yolks with a potato masher until smooth. Add and blend in mayo, mustard, shallot, Franks, salt and pepper. Place whites on a bitchin' deviled egg plate. Fill the halved egg whites with yolk mixture. Dash on paprika and scatter parsley. Chill 3 hours. Serve.
