So deviled eggs may not be the most glamorous of hors d'oeuvres but I love them. I think most people do...they always seem to disappear quickly. I have to be especially careful with them in my house, if I make too many Alex and I will eat them all. And plowing through a dozen eggs at one sitting just isn't good.
Despite my love of deviled eggs I hadn't made any this summer! Shame. So I decided to make some on Saturday and we enjoyed them....for lunch. Anyone else eat deviled eggs for lunch? No? Oh well. Take them to a BBQ instead then.
Best thing about deviled eggs (other than their yumminess of course) is that you can basically do whatever you want to them. Here's how I made mine last weekend.
6 hard-boiled eggs
1/4 c. mayonaisse
2 tsp. dijon mustard
hot sauce, to taste
1/4 tsp. cayenne pepper
2 Tbsp. spicy pickles, diced
salt and peper to taste
cayenne pepper or paprika to garnish
Cut your boiled eggs in half and squeeze them gently to pop the yolks out into a small bowl. Combine the yolks with the remaining ingredients. Once the filling is nice and smooth, spoon it into the corner of a small plastic bag. Cut off the corner of the bag and squeeze the filling back into the eggs. Sprinkle the tops of the eggs with a bit of cayenne pepper if you want some more kick; if not stick with paprika. Refrigerate until serving.