deviled eggs

It’s the second time I’ve made these deviled eggs in less than two weeks. We love them and they make not only great appetizers but I dared serve them as amuse bouche* fingerfood! It’s a standard recipe. You’ll find it all over the place on the web but I got the quantities for this particular one from Simply Recipes. I used less tabasco and yellow mustard. Don’t forget to wash the eggs with plenty of cold water right after they are done so they will peel nicely.

Ingredients

• 12 eggs eggs
• 2 teaspoons mustard
• 1/3 cup mayonnaise
• 1 tablespoon spring onions, minced
• 1/8 teaspoon tabasco or a tiny pinch of cayenne
• Salt and pepper
• Paprika

How to make: Boil the eggs. Here’s my favorite method. Use eggs that are at room temperature. Arrange them at the bottom of a pan. You can, optionally, line the bottom of the pan with a towel. Add enough water to completely cover them. Bring the water to a gentle boil and boil for 1-2 minutes. Turn off the heat and keep them covered for 12-14 minutes. Then rinse them well with cold water until they feel cold to the touch.

Peel the eggs. Carefully, cut them in half.  I keep a cup with hot water  next to me and use it to dip the knife if it has stuck pieces of yolk. Gently remove the yolks and put them in a bowl. Use a fork to mash them well. Combine the yolks with the rest of the ingredients except for the paprika. Fill the egg-halves with a generous teaspoon of the mixture. Sprinkle with paprika and serve.

*Amuse bouche is a French term that literally means “mouth amuser”. I serve it before we sit at the table while waiting for all the guests to arrive. It should be small enough to be eaten in one or two bites.