Deviled eggs

It took a while to seal the deal but I think deviled eggs are officially a thing. I’m starting to see them as appetizers on local menus, even fancy restaurant menus. And that is awesome, in the same way people think bacon is awesome. I get it.

So, here you go. The only recipe you’ll ever need for deviled eggs. It’s incredibly simple, just like my egg salad recipe. If you want to change it up a little, sprinkle a little curry powder on top, add a couple of sliced scallions – go crazy. You have my permission. Just please, pretty please, buy the good eggs.

But first! Get yourself one of these.

You must serve your eggs on a vintage egg plate. There’s no other way.

Start by hard boiling 7 eggs. Whatever method you love will work. Once they’re cool carefully peel each one.

If you get a dud, don’t panic. Steal the yolk and you’ll just have a little more yummy to mix in with the rest.

Slice each egg in half, put the yolks in a bowl and arrange the whites on your plate.

Using a fork or the back of a spoon, start to mash the yolks into a fine crumble.

To that, add 1/3 cup mayonnaise (ahem, the real stuff), a couple squirts of your favorite mustard and half a teaspoon dry mustard. I don’t know what it is about that dry mustard but it seems to make all the difference. Then sprinkle just a little bit of salt and pepper in the mix and stir it all up.

How you get this mixture into each egg white is up to you. A spoon works just fine for me, but you could certainly use a pastry bag or something like that. Try to fill them as easily as possible.

And then, because we’re doing this the most retro way possible, sprinkle those suckers with paprika.

You may notice that this egg plate has 15 slots and only fourteen eggs in it. That doesn’t seem logical when you consider eggs will always make two halves. But I think I have it figured out. When you go to present that lovely plate to your guests, carefully balancing each jiggly half in its assigned spot, you’re gonna need somewhere to put your thumb.