Recipe - Devilish Spicy Eggs

 A classic picnic treat, deviled eggs are also a great appetizer for Easter - you'll need a way to use up all those Easter eggs anyway, right? What better way than a tasty classic with a spicy twist! Try these at your Easter brunch or dinner, or just your next picnic or barbecue - they're sure to be a hit!

Devilish Spicy Eggs
(Makes 24 appetizers.)

Deviled Eggs shot during the Inaugural Portable Potluck Project on March 23, 2008. (Photo credit: Wikipedia)Ingredients:
12 large eggs
1/4 cup mayonnaise
1 jalapeno, seeded and finely chopped (optional)
1 teaspoon grated onion
1 tablespoon ground cumin
1 tablespoon good mustard
1 teaspoon cayenne pepper
salt and black pepper to taste
paprika to taste
parsley for garnish

Instructions:

1. Fill a large pot with cold water and add eggs along with a tablespoon of white vinegar (this helps keep the white from leaking out of any cracked shells.)
2. Bring the pot to a good rolling boil, put cover on pot, remove from heat and let stand for exactly 13 minutes.
3. Meanwhile fill a large bowl with ice cubes and cold water and set in sink. As soon as timer goes off, remove eggs from water and immediately put eggs in ice water bath to cool quickly (this prevents the yolks from turning green.)
4. When the eggs are cold, peel. (Hit egg on fat end, then roll on counter to crack completely to make peeling as easy as possible.  Hint: If you're using fresh eggs from a farmer's market or your own chickens, they won't peel as well. Store in refrigerator for a week or two before using, to make them easier to peel.)
5. Taking a sharp knife, cut the eggs in half lengthwise and remove the yolks carefully, putting them in a bowl.
6. Add to the yolks the mayonnaise, jalapeno, cumin, mustard, and cayenne pepper. Mash and mix together until smooth and creamy, then stir in salt, black pepper, and paprika to taste.
7. Fill egg white halves with yolk mixture. Top with a sprig of parsley if desired.
8. Store in refrigerator until needed and serve cool.