Classic Devilled Eggs

Eggs are prety much a perfect food. They can be prepared in an infinite variety of cooking methods, they come in a handy little carrying case and they're so good for you! Here is the classic appetizer/potluck/cocktail party method for devilled eggs. WARNING!!! Keep your paprika far away!!!

• 12 eggs
• mayonnaise
• hotdog mustard
• dijon mustard
• hot sauce
• salt and pepper
• whatever pickled veggies, condiments and herbs you have on hand

If you know you are making these in advance try to buy your eggs 1 week ahead of time. Older eggs peel much better than fresh. The night before place the eggs in a saucepan and cover with cold water about an inch above the eggs. Place on the burner and bring to a boil. Turn the burner off as soon as the water starts to boil and walk away. When the water has cooled completely to room temperatue the eggs are ready to be peeled (or remove from water and store in the fridge until you are ready to peel them).

Under tepid running water peel your eggs carefully trying to get a smooth perfect egg. Slice in half lengthwise and put the yolks in a bowl. If your yolks have a slight grey ring do not freak out. I have reserached how to avoid this and tried a multitude of methods. It seems sometimes it happens and sometimes it doesn't. There are so many factors (size of egg, size of saucepan, type of range) that you will have to fiddle with your own methods until you find one that works.

To the yolks add some mayo, mustard, hot sauce and salt and pepper. All of the amounts vary by taste so just add a small amount, mix thouroughly and adjust as you go. I usually start with a tsp of both mustards, 2 tbsps of mayo, a tsp of hot sauce and a sprinkle of salt and pepper. If your eggs have a grey ring add extra hot sauce and hotdog mustard to result in a more yellow yolk colour.

Once you have a colour and taste you like scoop the mixture into a small ziploc bag. Squeeze out the air and seal the ziploc top. With scissors cut a small corner off one of the bags to create a homemade piping bag. Squeeze the yolk filling into the emtpy egg cups. This methos is not only prettier than using a spoon but faster and cleaner too.

Now it's time to decorate. This is when you can really wow people. Instead of the boring dull, predictable sprinkle of paprika raid your fridge. Pickles (sweet/sour/dill), salsa, capers, olives of all kinds, roasted peppers, fresh herbs....any of these make great condiments for eggs. Get creative with colour and combinations.

Once finished lightly sprinkle the tray with salt. Probably it's best to pop one in your mouth to make sure they're okay *wink*

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