Deviled Eggs

Deviled Eggs

I love deviled eggs - and they are not too difficult to make!

How to make Deviled Eggs:

• 6 hard-cooked eggs, peeled and halved
• 1/4 cup Mayonnaise
• 1 Tablespoon Dijon Mustard
• salt and pepper
• optional: 1tsp vinegar
• paprika
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• Separate eggs from white and mash egg yolks in a small bowl.  Stir in mayo, mustard, vinegar and S&P. (You can also add: pickle relish, chili powder, crumbled bacon, minced crabmeat, hot pepper sauce, or spicy seasonings).
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• Spoon or pipe the mixture into the egg white halves.  Sprinkle with paprika (or smoked paprika, chives, parsley, smoked tomato seasoning or your own spice blend)

And for something different:

Green deviled eggs are so delicious and just as easy to make:

Green Deviled Eggs 

6 large eggs, hard boiled, peeled and halved, yolk removed

4 Tablespoons prepared guacamole

3 Tablespoons mayonnaise

2 teaspoons yellow mustard 

1 Tablespoon sweet relish

few drops green food color

1/4 medium red bell pepper, small diced

Mix yolks with guacamole, mayo, mustard, relish and food color.  Fill a pastry bag with this mix and fill each egg half.  Garnish with diced red  pepper.

You can sprinkle a little smoked paprika on them if you like:

These are a perfect afternoon 'pick me up' or happy hour treat!

Here's the prettiest plate to serve them on:

MacKenzie-Childs Courtly Check Fluted Dessert Plate

And just in case you need help with boiling the eggs:

A little trivia, found online:

However, as American, as they may seem, they did not originate here, and they exist in other varieties in different nations. As an example, these tasty treats are referred to as deviled eggs in the UK, and as dressed eggs, eggs mimosa, stuffed eggs, and angel eggs in other parts of the world.

The term deviled egg comes from an 18th-century culinary term that the Oxford English Dictionary originally used to describe a fried or boiled dish that was highly seasoned. and this was eventually used to also include spicy, condiment-filled dishes, as well. It was eventually used to describe eggs.