Put the devil in your eggs – reviving a classic

Classic deviled eggs, a perfect  lunch  Sometimes the simplest things are the best. I have been serving stuffed or deviled eggs since high school. They are always a hit. Posh caterers and food snobs may sneer, but empty platters speak volumes. They key to simple food is perfection. Make them carefully. Use the best mayo, season well, and garnish with gusto. Make sure they have taste and they will be gobbled.

 
They are also perfect for lunch with a salad – fast and fabulous!
 
Classic deviled eggs
 
Place your eggs in cold water, add salt. Some people add 1 tsp of white vinegar. I do it too, if the eggs are fresh. Bring the water to a rolling boil for 30 seconds, turn off the heat and let the eggs set 20 minutes for 6 or more eggs, seven minutes for 1-5 eggs.
 
Remove the eggs gently into a colander and run cold water over them. Place in bowl of cold water. Crack eggs on hard surface and peel in cold water. Cold water helps the egg to peel easily as does shocking the hot egg in cold water.
 
Slice eggs in half the long way. Place the yolks in bowl. Arrange the whites on a platter with lettuce or small grape tomatoes.
 
6 eggs
2 tbsp. good mayonnaise
salt and pepper taste
1 tsp Dijon or ½ tsp dry English mustard
paprika
 
Mash the ingredients together, except for the paprika and the white halves. Fill the whites with yolk mixture. You can spoon it or pipe it in. A piping bag can be made by snipping a small hole in the corner of a plastic food bag.
 
Sprinkle the top of the egg with paprika for colour. I like to use smoked paprika for an earthy kick.
 
Variations on these basic eggs are endless. Add 1-2 tablespoons of any of the following ingredients, alone or mixed in combinations — as long as they are chopped finely.
 
Capers, chives, parsley, basil, dill, cooked small shrimp, crab, smoked salmon, dill or sweet pickled, sundried tomatoes, pesto, jalapeños, or crispy bacon. You can also try chutney and 1 tsp. of cumin or curry.
 
You can also top each egg with a small shrimp or salmon rosette.
 
Place the eggs on beautifully-garnished platters.
 
You may get only 4 finished deviled eggs from 6 cooked ones if you liked them overstuffed as I do, I just salt the white and eat them, with a little leftover filling, if I am making them for drinks or a party. If they are for lunch, I don’t overfill them. If you mess them up by slicing them wrong or breaking the whites, just make egg salad for breakfast or lunch – what a treat!
 
All foods made with mayonnaise must be refrigerated to avoid serious food poising. If you picnic you need to use a cooler with cool packs.
 
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