Deviled Eggs

July 17, 2007

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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.