GINA If you are having an Easter-egg hunt, you might as well have deviled eggs. I remember asking my great-great-grandmother, “Why do they call them devil eggs?” And she replied, “Because if you eat too many, the devil will show up!” To this day, I have never understood that saying, but I miss all those little pearls of wisdom that my mom and grandmother used to share. The two of them were magic together, and they always kept us guessing. Pat had a similar experience: as a child, he always wondered how his mother got the insides of the hard-boiled egg out, made a delicious egg mixture, then put it back in! Deviled eggs are easy and even fun to make with the kids. Here, once again, I do my thing as the “Spice Fairy” with a magic sprinkling of black and red pepper, which gives this dish just the right amount of kick.
Recipe information
Yield
makes 24 deviled eggs
Ingredients
Preparation
Step 1
Peel and halve the hard-boiled eggs, and remove the yolks to a small bowl. Add the mayonnaise, Dijon mustard, relish, lemon juice, cayenne, salt, and pepper to the bowl, and mash everything together with a wooden spoon until smooth. Pipe the filling back into the egg halves with a frosting bag with a large star tip (or spoon it in with a teaspoon). Sprinkle with chives.
NOTE
Step 2
To avoid pockmarked eggs, use older eggs. They are generally easier to peel than fresh, and I hate peeling eggs!
How to Make Perfect Hard-Boiled Eggs
Step 3
Place the eggs in a large saucepan, and cover with cold water. Once the pot has come to a boil, cover the pot and remove from the heat; let the eggs sit in the water for 14 minutes. Rinse under cold water, then peel.
