Directions

1. Arrange eggs in single layer in large saucepan. Add enough water to cover eggs by about 1 inch. Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling. Let eggs stand covered in hot water for 15 minutes. Drain; immediately place in ice water until cooled (about 10 minutes). Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell. Cut eggs in half lengthwise; scoop yolks into a medium bowl. Mash yolks with a fork or pastry blender until fine. Stir in mayonnaise and salt. Divide yolk mixture into 3 equal parts. Proceed using the following three variations. French style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves.
2. Bacon and eggs: To one part of yolk mixture, add Robert Rothschild Anna Mae’s Smoky Mustard. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.
3. Asian inspired: To one part yolk mixture, add Robert Rothschild Lemon Wasabi Sauce. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.