Deviled Eggs with Chicken or Veal

Ingredients

• 6 Large Eggs (For hard boiling)
• 1 cup Cooked Chicken or Veal, finely chopped (Use leftover cooked chicken or veal)
• 2 tablespoons Melted Butter (Or mayonnaise)
• 2 tablespoons Mayonnaise (Or melted butter)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black Pepper (To taste)
• 1 teaspoon Lemon Juice (Freshly squeezed)
• 0.5 teaspoon Mustard (Dijon or yellow mustard)
• 0.0625 teaspoon Cayenne Pepper (Pinch, to taste)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Drain the hot water and immediately rinse with cold water to stop the cooking process. Peel the eggs.
2. 2Cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Set the egg whites aside on a plate.
3. 3Mash the egg yolks with a fork until smooth. Add the finely chopped cooked chicken or veal. Moisten with melted butter or mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and cayenne pepper.
4. 4Shape the yolk mixture and carefully refill the egg whites with the filling. Garnish as desired (optional).