The name of the dish implies a little heat, so it might be a fun experiment to add some chopped, jarred jalepenos in the stuffing. But for now, here’s the recipe that I stick to wholeheartedly, one that never fails.

Deviled Eggs
(makes 20-24 deviled egg halves)

10-12 hard boiled eggs
1/3 cup mayonnaise
2 tbspn yellow mustard
1 scallion, finely chopped
1/8 tspn salt
Dash black pepper

Once hard boiled eggs have cooled, carefully remove the shells. Slice each egg lengthwise with a shark knife, making clean halves. This can also be achieved with a thread of dental floss. Drop yolks into a bowl and set the whites hole side-up. Mix mayo, mustard, salt, pepper, and scallion with the yolks until blended well. Fill holes with yolk mixture. For a fancier presentation, pipe egg stuffing through a sheet of waxed paper twirled into a cone, with the end snipped off with scissors–makes a quick, disposable pastry tool, too.

Cost Calculator

1 dozen eggs: $1.29
1 scallion (in bunch of 6 for $0.99): $0.22
1/3 cup mayonnaise: ≈ $0.10
2 tbspn mustard: ≈ $0.10

Total: ≈ $1.71

Health Factor

Three brownie points – you’ll gain some protein from this appetizer, for the cost of minimal fats and some cholesterol.

This entry was posted on Sunday, October 1st, 2006 at 11:41 pm and is filed under Recipes. You can leave a response, or trackback from your own site.