Deviled eggs – what was old is new again

Easter is just around the corner and you’re probably starting to wonder what to do with all those hard-boiled eggs you just decorated.  My solution?  Devil them.

Trendy restaurants all over the country have been serving up their “foodie” version of the deviled egg for quite some time now.  Before this trend fades off into the sunset entirely, grab those brightly colored eggs from the fridge and a few pantry ingredients, and viola, you can have deviled eggs at home in no time!

I grew up eating deviled eggs at parties and family get-togethers – they were my mom’s signature party dish.  Now she’s passed the baton to me. I’ve tried a lot of adaptations of the deviled egg, but in my opinion, Betty Crocker’s deviled egg recipe from my mom’s 1969  Betty Crocker Cookbook (1st printing, hardcover edition) is my favorite.

DeviledEggs

Ingredients //
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing (def use the mayo!)
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Directions //
1.  Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2.  Stir in mayonnaise, mustard, salt and pepper (I like to add-in a dash of cayenne and about of 1/4 teaspoon of Dijon mustard).
3.  Fill whites with egg yolk mixture, heaping it lightly (to keep it retro, I use my 1970’s era Salad Shooter, but you can easily use a pastry bag or a large Ziploc bag to pipe the filling into the egg).  To top them off – sprinkle a small dash of paprika on each egg.  Cover and refrigerate.  

Enjoy!

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