Fancy Devil

I love making devilled eggs. Especially the testing part of "making."

I don't follow a recipe. Sorry. I know that's annoying, but it's a pretty simple process.

I use eggs, mayo, salt, black pepper, and a bit of dry mustard (secret ingredient). I keep tasting little bits until the amounts are right. (Don't worry, you will have plenty!) The trick is to get the consistency you want with the yolk and mayo, then add just a bit of salt/pepper/dry mustard at a time until you love it. Good advice, yes? It won't take as much salt as you may think because of the mayo. Nothing against salt, of course. You know how I love it. Just being honest.

Everyone likes a different "devil-level," so I add just a light sprinkle of cayenne pepper to the tops once they are filled for those that like it hot (and I mean a light sprinkle- don't sprinkle from the jar. Use your fingers, then WASH THEM). Then they get paprika for more color. Those that don't like it hot, get paprika only.

The eggies in the photo were made with a decorating tip and frosting bag because it was a special occasion (Rosh Hashanah). Usually, I just use a tiny spoon.

Please do not ask me about hard-boiling eggs. It is a crap-shoot, especially with an electric range. Sometimes the shells stick, and sometimes they don't. If anyone knows the trick (and don't say "run them under cold water as soon as they are cooked") please do tell!