Deviled eggs

Our friends Andre and Elsa hosted their annual lamb roast, and our contribution to the festivities was a batch of deviled eggs.  Eggs were courtesy of our chickens.  I did the deviling.

I’ve never met a deviled egg I didn’t like, but I find these, made with rice wine vinegar (a tip from my friends at Chezus), particularly irresistable.

Deviled Eggs

1 dozen large eggs
½ cup light or regular mayonnaise
2 T. Dijon-style mustard
2 T. rice wine vinegar (unseasoned)
3-4 shakes Tabasco (about ½ t.), or to taste
¼ t. salt
paprika for garnish

Put the eggs in a pan and cover with water. Bring the water to a boil, turn off the heat, cover the pan, and let sit for 15 minutes. Remove the eggs to a bowl of cold water, and let them cool until you can handle them.

Peel the eggs and cut them in half lengthwise. Remove the yolks to a bowl, and add the remaining ingredients except the paprika. Mash with a fork until smooth.

Using a spoon or a pastry bag, fill each egg white half with yolk. Sprinkle with paprika.

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