Deviled Eggs

We used to have neighborhood barbecues almost every Sunday during the summer. It was great. Always informal and friendly; bring your own meat and something to share. One of our neighbors claimed that the only thing she knew how to make really well was deviled eggs...so that's what she always brought. And they were quite delicious. Since then, any time I make/see/eat them, I think of that old neighbor.

There's just something about deviled eggs that screams summer. No picnic is truly complete without them. And are there ever really enough? Never. My husband says he has an insatiable appetite for them. It's always a battle to keep his paws out of my eggs while I'm making them. As soon as one lands on the plate, it somehow ends up in his mouth, unless of course I defend my territory with a swift whack of a spoon....or a knife. 

Deviled Eggs

Recipe by Kelly

Pictures by Kelly

9 eggs, hard boiled

6 tablespoons mayonnaise

3/4 teaspoon ground mustard

1/2 teaspoon dijon mustard (optional)

1/4 teaspoon salt

1/8 teaspoon pepper

paprika, for dusting

1. Fill a large pot with cold water and gently place eggs inside. Bring water to a boil, cover and remove from heat as soon as water starts to buble gently. Let stand 18 minutes. Immediately cool eggs with cold water to prevent further cooking. 
2. Peel eggs and cut lengthwise. Gently remove yolks from egg and place in a small bowl.
3. Combine remaining ingredients except paprika. 
4. Fill eggs with yolk mixture, heaping it lightly. Sprinkle with paprika. Serve or refrigerate for up to 1 day.