EMILENE'S CLASSIC DEVILED EGGS

My sister, Emilene, made the most delicious deviled eggs. The only change I made was adding a little Dijon mustard and a couple dashes of hot sauce. The first known printed mention of 'deviled' as a culinary term appeared in the 18th century. A recipe for deviled eggs from Fanny Farmer's 1896 "Boston Cooking-School Cookbook" called for savory spices and mayonnaise as a binder. My family always had deviled eggs at Easter, along with ham, potatoes au gratin, peas, and a carrot cake.

6 large eggs

¼ cup mayonnaise

3 T cream cheese

1 t yellow mustard
½ t Honey Dijon or regular Dijon mustard

½ t apple cider vinegar

Sea salt and finely ground black pepper

Paprika and a few snipped chives, for garnish

Place eggs in a single layer in a saucepan and cover, just over the top, with cold water.

Bring just to a boil, then turn off heat and cover with a lid.
Let sit for 15 minutes.

Pour out hot water from pan, leaving eggs inside.
Place lid back on pan and while holding the handle and lid of pan, shake pan vigorously to crack eggs in pan.
Fill pan with ice cold water and let sit for 15 minutes,

then peel off shells.

Gently dry eggs with paper towels and slice in half, lengthwise, with a wet sharp knife.

Remove yolks to a bowl.
Place the egg whites on a plate.

Mash the yolks very well with a fork.
Add the mayonnaise, cream cheese, mustards, and vinegar.

Season to taste with salt and pepper.

Fill the egg whites by spoon or with a pastry bag fitted with a large star tip.

Top with a few snips of chives and a light sprinkling of paprika,

Makes 12 deviled eggs