Recipe: Classic Devilish Eggs

Welcome back! Sorry for the lack of recipes last week; after returning from vacation very late Saturday night, we didn't have enough time to get the recipes posted for the week, so this week, we're sharing 3 great potluck recipes to make up for last week!

Nothing says "potluck" like that old favorite, deviled eggs. Here is a basic recipe that is sure to please, but feel free to get creative and spice it up a little! Add chopped pickles or relish, or garnish with capers for a zesty crunch. Try sprinkling with different spices or herbs such as chili powder, dill, and other garnishes. Make it your own!

This recipe makes 12 deviled egg halves. Boil 12 eggs and double the ingredients for larger gatherings. To keep the eggs from sliding around a platter or plate for serving, cover a platter (with sides) with a layer of dried lentils or other small beans. This makes a pretty presentation and the eggs stay put. You can also nestle them in a bed of lettuce leaves or salad greens.

Classic Devilish Eggs

Ingredients:

(Photo credit: Wikipedia)

6 large eggs
2 Tbsp mayonnaise
1 Tbsp sour cream
1/2 tsp white or apple cider vinegar
1/2 tsp spicy brown mustard
1/8 tsp kosher salt
1/8 tsp pepper

Directions:

• Prepare hard-boiled eggs: Place eggs in large saucepan filled with cold water. Be sure the water is well up over the eggs. Bring to a full boil, then remove pot from heat, cover pot, and set timer for 13 minutes.
• Meanwhile, fill a bowl with ice and water. When timer goes off, IMMEDIATELY spoon the eggs out into the ice bath and let sit for several minutes until they are cold. Peel eggs by hitting once on the fat end, then rolling around until the shell is entirely cracked. Begin peeling from the fat end down. Rinse and dry the eggs thoroughly.
• Prepare the deviled eggs: Cut the eggs in half lengthwise (from north pole to south pole). Carefully remove the yolks to a bowl, setting the egg whites aside on a platter.
• Into the bowl with the yolks, add the remaining ingredients, mashing together until smooth. Taste and adjust seasoning.
• Spoon the yolk mixture into the hollows in the whites.
• Garnish with fresh dill or parsley sprigs if desired, or sprinkle with paprika. 
• Cover with plastic wrap and refrigerate until ready to serve.