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Place eggs in a medium saucepan and cover with
cold water. Bring to a boil over high heat.
Continue boiling for about 8 minutes. Remove
from heat and allow eggs and water to cool for
about 20 minutes. Run the eggs under cold water
and peel. Cut the eggs in half and scoop out
the yolks into a medium bowl. Mash the yolks
with a fork, then blend with the mayonnaise,
tobasco, and salt until smooth. Spoon or pipe
the yolk mixture back into the eggs. Serve cold
or at room temperature.
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