Tuesday, August 17, 2010

Devilish Deviled Eggs by Heather Goodman

A dozen eggs

½ cup mayo

1 tsp yellow mustard

1 ½ tsp Frank’s Red Hot (or favorite hot sauce)

½ tsp sweet relish juice

Salt and pepper

Boil eggs for 10 minutes, rinse to cool, and peel shells. Cut eggs in half lengthwise and scoop out yolks into a bowl. Add mayo, mustard, hot sauce, and relish juice, and mash together with a fork until most egg lumps are gone, or until desired consistency. Add salt and pepper to taste. Re-fill eggs with yolk mixture.

You may want more or less mayo depending on whether you like your deviled eggs “dry” or “moist”. You may also want more or less hot sauce, but the recommended amount of Frank’s gives more flavor than heat in this recipe, since there is so much mayo involved. For fun, and if your guests like hot stuff, garnish some eggs with a very thinly sliced jalapeno (seeded).

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