Deviled Eggs

Last weekend Elements Theatre Company performed Henrik Ibsen’s “Pillars of the Community.” Each production we fed the cast and crew meals and snacks. This year I was feeling homey, so made some really good comfort food for them — what I like to eat, and what I know a number of them really enjoy. So it was meatloaf (a great recipe by Emeril Lagasse), macaroni and cheese, a really meaty lasagna, fried chicken (Ina Garten’s oven fried – my favorite)…you get the picture.The last night we decided to “pull out the stops,” making up big platters of antipasti, salad, home made bread with some of the lasagna, and as an afterthought, deviled eggs. Now I think I make a pretty mean deviled egg, and guess it’s true, because they were all gobbled up to rave reviews in the first wave of diners. I did this pretty much by “add a bit and taste.” I’ve tried to give you some measurements, but it’s really best if you make this to your level of devilishness.

Deviled Eggs
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Deviled Eggs
SERVINGS
12deviled egg halves
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deviled egg halves
COOK TIME
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Ingredients

Instructions

  1. Cut eggs in half lengthwise, remove yolk to a small bowl, set aside whites.
  2. Mash with a fork, adding mayonnaise, Worcestershire, and mustard, mixing until creamy.
  3. Add onion salt and pepper to taste.
  4. Spoon or pipe (with a star tip) mixture into egg white halves.
  5. I found that I had just enough to fill all 12 halves.
  6. Garnish with paprika if desired.

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