Deviled Eggs

I only eat deviled eggs two times a year.  Fourth of July and Thanksgiving.  My mother in law prepares it for Thanksgiving lunch and I prepare it for July 4th.  Usually prepared for a potluck, picnic, or barbecue, deviled eggs are a great appetizer for the summer.  And, in the south, deviled eggs are somewhat of a staple at get-togethers.

Deviled eggs recipes are not hard to find.  It really all comes down to preference.  Some people prefer creamy and no additions, whereas others, like me, prefer a crunch.  I also prefer a bit of tang and kick.  When do I not prefer a kick?

While I prefer a crunch, I like all the crunchy items, pickles and scallions, minced down so that it doesn’t overwhelm the creaminess.  Usually I find myself just using the same ingredients in different amounts until I get the taste that I want.  I consider this somewhat of my basic recipe, but can be easily varied to your specifications.  However, I have to say that having tried it with and without, and finishing it off with smoky paprika is a must.

Now, the problem really comes down to serving size.  While on a given day, one egg is my limit, with deviled eggs, I usually find myself eating more than my fair share.

Deviled Eggs

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 2 tbsp pickles, minced
• 1 tbsp shallots, minced
• 1 tbsp Dijon mustard
• 1 tsp salt, or more to taste
• 1 tsp black ground pepper
• 1 tsp Tabasco sauce (or other hot sauce of your preference)
• Paprika, for sprinkling

Directions:

1. Cut each egg in half lengthwise.  Remove the yolks and place in a medium-sized bowl.
2. Mash the yolks with a fork.
3. Add mayo, pickles, shallots, mustard, salt, pepper and Tabasco to the yolks.  Add more salt and/or pepper based on your preference.
4. Fill egg white ‘shell’s with the yolk filling.
5. Sprinkle with paprika.
6. Place in the refrigerator until ready to serve.

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