Deviled Eggs

"Everyone that tastes these deviled eggs loves them!. When I made them for a granddaughter's First Holy Communion, one of my relatives, who is a gourmet cook, uncovered the deviled eggs, took one, popped it into his mouth, then very quietly, took another 3 on a plate and walked away with them. Wanted to know what I added to make them taste so differently than all the ones he had ever previously tasted! The dry mustard is the key!" Gert Bellanca

• 1 dozen hard-boiled egg
• 4 tablespoons mayonnaise
• Salt & black pepper to taste
• 1 tablespoon dry mustard
• 1 teaspoon onion, finely minced (optional)
• paprika for garnish (optional)

METHOD

Cool eggs. Remove shells, rinse eggs, then cut in half lengthwise. Lay whites aside. Put yolks into medium sized bowl. This will give you 24 halves, but if you have more than 8/10 people, make at least 2 dozen.

Smash yolks with a strong fork, adding enough mayo to moisten eggs as you work. Add salt and pepper to taste, 1 short (even) tablespoon dry mustard, optional onion. Combine well, then spoon back into whites, and let cool. Cover until ready to serve. You can sprinkle a bit of paprika over the eggs right before serving, or at least 1/2 hr before serving.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Gert Bellanca

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