Deviled Eggs

I needed an easy appetizer for our Halloween party and thought that Deviled eggs were the obvious choice! If I had had more time, I would have decorated the eggs like little devil faces using small pieces of bell pepper and olives for horns, eyes, mouths, and beards. That’s what my brother and I did once when we were kids. But alas I ran out of time, because I had to rush to get into my geisha costume before everyone arrived! Instead I finished off my deviled eggs the traditional way with a sprinkling of paprika. There are so many ways to make deviled eggs, but this is my (not-so-secret-anymore) recipe that includes a bit of cumin for spice and garlic for kick (and since it was Halloween, I guess I should say to ward off those vampires)!

As an appetizer for 10:

10 hardboiled eggs
about 5 spoonfuls mayo (or to taste)
about 3 spoonfuls Dijon mustard (or to taste)
1 clove of garlic, minced
a small handful of fresh parsley, minced
Tabasco (or your favorite hot sauce)
salt & pepper
pieces of red bell pepper and black olives for making “devil faces” OR paprika

  • Hard-boil the eggs by gently submerging them into boiling water. Simmer for 12-14 minutes. Rinse under cold water, and gently peel the eggs.
  • Cut the eggs in half lengthwise and spoon out the yolks into a bowl. Place the white halves on a serving platter and set aside.
  • To the yolks, add the mayo, mustard, garlic, parsley, cumin, Tabasco, salt and pepper. Taste and adjust seasonings to your liking.
  • Spoon the filling back into the whites.
  • If feeling artistic, decorate like devil faces, or just sprinkle with paprika and serve immediately. You can cover and chill overnight before serving.

    East Meets West

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