Deviled Eggs: My Bedtime Snack!

Searching online for good Thanksgiving appetizers was making me really hungry last night, and then the internet suggested deviled eggs.  Once the idea was in my head, I couldn't get it out.  I had to make them!  I had to make them right away!  It was 9:30 pm, but I went for it.

I've been using the same deviled egg recipe since I started my love affair with Epicurious in 2002.  That was the year that I branched out beyond my three cookbooks: Chinese Cooking for Dummies, 365 Ways to Cook Chinese, and the Betty Crocker Cookbook.  I still have and use all three, but I use the internet for most of my recipe needs now.

I don't pipe my deviled egg filling so that it looks pretty.  I just boil the eggs, scoop the yolk out, mix yolk with other ingredients, spoon mix back into egg, and devour!  The husband and I devoured this entire plate before bed yesterday.  Silly me, I thought we might have leftovers to eat today.

Deviled Eggs
adapted from Gourmet via epicurious

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/8 tsp cayenne pepper

Cover eggs with cold water by 1-1/2 inches in a heavy saucepan and bring to a rolling boil. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise and mustard and stir with fork until smooth. Sprinkle cayenne pepper over the top.

Yield: 12 pieces
Total time: 30 minutes