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Cover 6 large eggs with cold water by 1½" in a 3-qt. heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a small bowl of ice and cold water to stop cooking and let stand 5 minutes.
Peel hard-boiled eggs and halve lengthwise. Carefully remove yolks and mash in a mixing bowl with a fork. Add ¼ cup mayonnaise, 1 tsp. Dijon mustard, and ⅛ tsp. cayenne and stir with fork until smooth; season with kosher salt and freshly ground black pepper.
Fill piping bag with egg yolk mixture and pipe into egg white halves. Top each half with a sprinkle of paprika or chopped fresh chives (if using). Do ahead: Deviled eggs can be made up to 12 hours ahead of time; keep refrigerated, covered.
Editor’s note: This deviled eggs recipe was first printed in the June 2002 issue of ‘Gourmet.’ Head this way for more of our favorite holiday brunch ideas →