Devilled Eggs

When I was growing up, devilled eggs were a treat we got at Thanksgiving, Christmas, and Easter. When I moved out for college, I didn't make devilled eggs because they were too much trouble for just one person. But I missed them; boy did I miss them.

So when some friends asked me to cook dinner for 10, I jumped at the chance. I got to make my devilled eggs. Unfortunately, I didn't have a copy of my mother's recipe, so I needed to develop one of my own. Time to play with the spices!!!

Devilled Eggs

2 dozen eggs, hard boiled
2 teaspoons dried bmustard
1-1/3 cups mayonnaise
1/2 teaspoon powdered garlic
1/4 teaspoon red pepper
1/4 teaspoon tabasco
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons 2% milk
1/4 teaspoon tumeric
1/4 teaspoon paprika

Cut the eggs in half and remove yolks. Reserve egg whites.

Mash egg yolks and spices (except tabasco) together. Add milk, mayo, and tabasco and blend well. The mixture should be fairly smooth.

Fill egg whites with yolk mixture. There will be more filling than the yolk spaces will hold, so they will be mounded and puffy.

Garnish with paprika, capers, parsley, etc. Keep the garnish simple.

My mother used a yellow commercial preparation of mustard, but I think it makes the eggs too vinegary and wet. I really like the sharpness of the dried mustard. The yolk mixture turns out very creamy, yet a little firm.

I like to put the yolk mixture in a plastic bag and snip a corner off in the shape of a W. This gives me a pretty yolk filling without creating a lot of mess. When I'm done, I can just toss the messy bag; I've had too many pastry bags make a mess all over my hands.