The Devil Made Me Do It Eggs

For picnics, Sunday lunches, and holidays, Deviled eggs have always been a favorite treat. Everyone has their own recipe. This recipe is spicy, tangy and delicious.


                           The Devil Made Me Do It Eggs

12 eggs, boiled, peeled and sliced in half lengthwise

2 tbl spoons mayonnaise
1 tbl spoon Dijon mustard
1 tsp. Chinese dry mustard
1/4 tsp cayenne pepper
1 small shallot, minced
2 small sweet Gherkin pickles, minced
pinch salt and pepper

1/4 tsp paprika for garnish
24 small parsley leaves for garnish.


Cooking Eggs. Cover eggs with water in saucepan. Add 1 tsp vinegar to water. Bring to a boil. remove from heat and cover. Let sit 10 minutes. Immediately run under cold water or plunge in ice bath. Peel. Carefully slice in half lengthwise, remove yolk and place yolk in bowl.


Mixture.  In a bowl, mix mayo, both mustards, cayenne, salt, pepper, shallots and pickles. Mix thoroughly. Combine with yolks. If not creamy enough to pipe, add a touch more mayonnaise. (Important: taste mixture for heat level. These eggs have a little kick. Heat level can be raised or lowered by use of dry mustard. Adjusted it here). Place in piping bag or a plastic baggie with one corner cut off. Squeeze into halved eggs. Garnish with a sprinkle of paprika and a parsley leaf.