DAVID'S DEVILISH EGGSEveryone seems to have their favorite variations on this old classic; I like deviled eggs that bite back a little, and it's easy to control the degree of bite by varying the amounts of onion, vinegar and mustard (my preference is Inglehoff stone-ground mustard). Also feel free to get creative with additional seasoning of your choice—a close friend of mine likes to add curry powder, and I've heard some Worcestershire or a dash of hot sauce works too. INGREDIENTS These amounts are starting points only. Vary them freely to your taste.
PREPARATION Slice the eggs in half lengthwise and remove the yolks. Combine the yolks with malt vinegar, onion and mustard; add enough mayo to make a stiff yet creamy mixture. Spoon mixture into egg whites and sprinkle with paprika. ReturnCopyright © 2017-2023 by David K. Smith. All Rights Reserved.
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