Sunday, April 15, 2012
Classic Devilled Eggs
A party like this deserves hot dogs, which we had, but also a nice pot luck array of dishes. I brought devilled eggs and discovered in the morning that I didn't have a recipe, nor had I blogged about this egg dish in all the years I've been blogging. Who knew? Fortunately I was able to adapt my Mom's recipe. She uses a dressing called Durkee's but I've never seen it in the stores here. I substituted in mustard, salt and pepper and a touch of cider vinegar for it. A dash of cayenne give a hint of heat (but add more if you are feeling really devilish) and paprika on top is traditional and pretty.
Devilled Eggs - Classic
Makes 12 halves, but can be doubled easily
6 hard-cooked eggs, peeled and cut lengthwise
2 tablespoons Light Mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon prepared mustard
¼ teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
dash ground cayenne pepper or more to taste
Paprika for garnish, and/or chopped parsley to garnish
Hard boil the eggs and cool. Remove eggshells.