Eggs Ice bath Mayonnaise Ground Mustard Cayenne pepper Salt Capers, chives, and paprika
Cover the large eggs over one inch of cool water. Bring to a rolling boil.
Remove pan from heat; cover, and let stand for 10 minutes. Remove the eggs with a slotted spoon and place eggs into an ice bath to cool.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, and a large pinch of cayenne pepper.
Mash egg yolks with the mayonnaise mixture until smooth, then season with salt as needed.