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Deviled Eggs

Deviled eggs are so popular in this country that there are special serving dishes designed for them. Despite this, I managed to somehow forget about them until recently, when I was attending a family get together and someone brought them as a side dish. And the first thing I thought was ‘oh yeah, deviled eggs!’ I quickly devoured several before restraining myself so there were enough remaining for other guests (why must we be polite at parties?).

As children, my siblings and I decorated hard boiled eggs for Easter and then my mother used them in various recipes, including this one (which I slightly revised). It seems appropriate for spring, as we dust off the grill and dig out our picnic blankets.

  • 3 hard boiled eggs, peeled and cut in half length-wise
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard (or yellow mustard)
  • salt and pepper, to taste
  • 1/4 teaspoon cayenne (optional)
  • paprika to garnish

Remove the yolks from each of the egg halves, and place in a small bowl. Mix in the mayonnaise, mustard, salt pepper, cayenne and any other spices. Stir until combined. Spoon about a tablespoon into each egg half, until the mixture is divided evenly. Sprinkle paprika over each, and cover the eggs with plastic wrap. Chill for a few hours before serving.

Note: you can try adding other things into the mixture, such as: chopped chives, garlic, thyme, jalapeños, onion, relish, olives, etc. Also, if you want to be fancy, you can use an icing tube to fill the eggs, so they have a more decorative look.

Makes six deviled eggs

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