16 January 2010
A while ago, I looked through a book of devilled egg recipes. Just devilled eggs. Sixty or seventy devilled recipes. Some were really weird. Some were intriguing (avocado?) Some were just plain snooty (caviar). The other day, I needed something to eat and I didn't feel like going shopping, so I boiled some eggs, and I decided to make them more fun by deviling. The recipe I was used was not really a recipe, it's just what I tend to do. The yolks of four eggs go with a big spoonful of mayo, a small spoonful of mustard (I used the Emeril's horseradish brand that Foodbuzz provided to me a while ago; very good combo), a bit of garlic powder, and of course paprika on top. You can't really go wrong.