Deviled Eggs

 Ingredients
10  hard-boiled eggs    
1/2  cup mayonnaise, preferably homemade 
Coarse salt and freshly ground black pepper 
Pinch of cayenne pepper 
Assorted garnishes, such as anchovy fillets, caviar, creme fraiche, crumbled bacon, curry 
powder, ground nutmeg, kalamata olive strips, pickled ginger slices, fresh tarragon, fresh 
thyme, toasted cumin seeds, sea salt, or wasabi caviar (optional)

Directions
1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray. 

2. In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne. 

3. Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.  Makes 20 

Homemade Mayonnaise  
Makes 1 cup
1  large egg, room temperature 
Salt    
1/4  cup canola or vegetable oil    
1/2  cup extra-virgin olive oil 
Juice of 1/2 lemon
  
 Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days. 

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. 

Source:  marthastewart.com