Deviled Eggs Thursday, March 6, 2008
1 dozen eggs (or 1 dozen left over Easter eggs)
2 tsp yellow mustard
1/3 cup mayonnaise
1 TBSP finely minced onion
1/4 tsp Tabasco
Salt and pepper
Hard boil the eggs. Fill up a large saucepan half-way with cold water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil and allow to simmer about 5 minutes. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Mix thoroughly. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Please note that there are as many variations on these eggs as there are cooks to make them. My mother would never, NEVER, have added onion. She might well add a little sweet pickle relish and touch of the vinegar from the relish. Or more likely, you will find these down with only the mustard, mayo and salt and pepper. Experiment a little to see what you like.