Deviled Eggs


I don’t know why something so heavenly would be called ‘deviled,’ but you can ‘devil’ eggs with anything from capers to anchovies to chipotle peppers. This is a very basic, summer picnic-type version. Master it, and you’ll be halfway to Paradise. SAM

12 eggs
6 tablespoons mayonnaise
2 teaspoons dry mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle juice
Salt and pepper to taste
Hungarian paprika

In a large pan, cover the eggs with water. Put on the lid, bring to a boil, and immediately remove the pan from the heat. Let the eggs sit, still covered, for 15 to 20 minutes. Submerge them in cold water for 5 minutes. Peel them, slice them in half lengthwise, and remove the yolks. In a small bowl, mash the yolks with a fork. Stir in the mayonnaise, mustard, lemon juice, pickle juice, salt, and pepper. Fill the whites with the yolk mixture and sprinkle with paprika.
Makes 24 deviled eggs.

2 Responses to Deviled Eggs

  1. Almostgotit says:

    I absolutely love your latest header with the hotdog. I wish Sam so very well for the upcoming season… Harry is sure to be an apt pupil, too. Come on over and join us for a Mariner’s game sometime… they serve the most wonderful garlic fries in Safeco field. Nothing powdered from a spice jar here, either… they use the REAL stuff, and so of course everyone has to eat it at the same time so as not to offend (thus emphasizing the communal experience that is already Baseball)

  2. rockyroadoflove says:

    Isn’t the hot dog header great! Michael is such a cool photographer! Maybe you could bring me some garlic fries? Ballpark food is so much fun!

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