Decidedly Delicious Deviled Eggs

One of the realities of my life is that when I cook for a special event (birthday, holiday, celebration of accomplishment, etc.), the one dish that I am always asked to provide is my trademark deviled eggs. I've done too much cooking to worry about the risk of releasing this recipe information to the outside world. No matter who makes them, I'll assume that they will always have my autograph.

There are several key steps to creating excellent deviled eggs. The first is making sure that the eggs are cold. Under no circumstances should you boil and then make them immediately. Because I live at mile high altitude, I have determined that my eggs should boil for twelve minutes, after which I give them an ice bath. Consequently, the entire preparation process for the eggs is generally twenty to twenty-five minutes.

After the eggs are chilled and peeled (they should peel in one or two swift motions), slice in half and put the egg yolks in a deep bowl. I generally use a potato masher to make sure that they are thoroughly lump-free. This is where it gets to be partly personal taste and partly standard operating procedures.

In the case of one dozen eggs, I will add the following:

2 tablespoons mayonnaise (salad dressing)
1 teaspoon spicy brown mustard
1 teaspoon lemon juice
Freshly ground black pepper
Salt substitute (I like Mrs. Dash)
Fresh parsley, finely chopped
Garlic salt
A few dashes of tabasco

Mix all of that and add more pepper or tabasco to taste, depending on the zip that you want.

The best method for stuffing eggs is a cookie press. In lieu of that I've used a sandwich bag with the corner cut just large enough to make a ribbon about one-half to one-inch wide. Sprinkle with a little paprika If I have other fresh herbs (oregano, basil or rosemary), they always add a nice touch. Chill again and voila! That's all there is. Enjoy.