Deviled Eggs a la Jadi
INGREDIENTS:
6 Hardboiled eggs
Mayonnaise to add moisture
-and smoothness to the
-filling
1 ts Dry mustard
1 sm Stalk of celery; minced
-(to add texture)
Paprika
6 Hardboiled eggs
Mayonnaise to add moisture
-and smoothness to the
-filling
1 ts Dry mustard
1 sm Stalk of celery; minced
-(to add texture)
Paprika
Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise (not too much!), dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring knife (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites. Sprinkle the eggs with paprika (for that "deviled look"!).
WARNING: Deviled eggs disappear very quickly. It's wise to sneak a couple of them for yourself while you're making them, because your guests will demolish them in seconds.
/EGGS