Deviled Eggs

Deviled Eggs recipes abound in every possible variation: spicy, sweet, traditional, Cajun, Southern--you name it, someone's made the deviled egg version.

Easy to make. Party-pleaser. Cheap. One of Jon's favorite finger-foods appetizers.

The recipe below is pretty much the 'classic' one developed in the '70's, but in my search for a twist, I've included some simple suggestions (from FoodNetwork stars Emeril and Sunny Anderson) that take the flavors up a notch.

So lets get this on paper and tell me what you think!

Classic Deviled Eggs

Equipment:
3 or 5-qt Saucepan
Mixing bowl
Fork
Ziplock bag

Ingredients:
12 eggs, hard-boiled, halved, set aside

12 yolks, separated from hard-boiled eggs
4 Tbls mayonnaise
2 tsp Yellow or Dijon mustard
2-3 tsp sweet relish (like for hot dogs)
Salt & pepper
Paprika (really for decoration)


Optional (but delicious) Additions To Filling:
1 tsp white wine vinegar
2-3 drops Tabasco or hot sauce
1-2 tsp pickled jalapeños, chopped
Spritz of lemon juice


Instructions:

A. MAKE THE HARD-BOILED EGGS
1. Place eggs in a single layer in a saucepan.
2. Cover with cold water.
3. Bring water to a boil
4. Cover pot and turn off heat.
5. Let eggs sit for 15 min in hot water.

6. Drain eggs and submerge in cold water.
7. Peel eggs, cut into halves and remove yolks. Set egg halves on a plate.

B. MAKE THE FILLING
1. Mash yolks with a fork.
2. Add mayo, mustard, relish.
3. Mix until smooth.
4. Add salt & pepper to taste.

C. FILL THE EGGS
1. Spoon mixture into a small ziplock bag
2. Move filling to one corner
3. Cut off the corner tip.
4. Fill each egg half with yolk mixture
5. Top with paprika, chives, or French fried onions.

If you like it 'sweeter', add more relish.
Experiment.

Eggs and light are beautiful together.

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