Classic Stuffed Eggs

The flavor weapon here is butter, inspired by classic stuffed egg recipes from the '50s and '60s. We use a Microplane to grate the yolks and whip the mixture in a stand mixer. – Delta Magazine

6 hardboiled eggs
3 tablespoons butter, room temperature
1 teaspoon Worcestershire sauce
2 tablespoons Hellman's mayonnaise
1 tablespoon Dijon mustard
Juice of 1/2 lemon
1/8 teaspoon cayenne pepper or Tabasco to taste
Salt and freshly ground black
Pepper to taste
Paprika for garnish

Cut eggs in half lengthwise and remove yolks. Push yolks through a fine sieve or grate finely with a cheese grater into a bowl. Add all remaining ingredients. With electric mixer, beat at high speed until the mixture is whipped and smooth. Taste to adjust seasonings.

Transfer mixture to a pastry bag or one side of a Ziploc bag with the corner snipped. Pipe mixture back into each egg cavity, holding it close to fill evenly in either a swirling or zig-zag fashion. Sprinkle with paprika and refrigerate until ready to serve.