You Devil, You!

Whenever we see deviled eggs on a buffet or someone mentions them - and sometimes out of the clear blue - Brian insists, "Jimmy makes the best deviled eggs!"

As we were planning the menu for Sue's birthday party, I quickly realized that there was no rhyme nor reason to the apps we had chosen, no theme. It was some of Sue's favorites, some of ours. So I decided the least I could do was ensure we had a good balance of hot and cold apps. That's when I thought of deviled eggs. And just as quickly realized I had never made them!

I promised Jimmy a shout out if he would be so kind as to share his recipe. He graciously agreed, and so "the week of Sue" continues with...

Jimbo's Deviled Eggs
1 dozen hard boiled large eggs
4 T Hellman's mayonnaise
3 T French's yellow mustard
2 T sweet pickle relish
Freshly ground black pepper

1. Split eggs the long way and remove yolks to a bowl.
2. Rinse egg whites and place cut side down on paper towel to dry.
3. Add mayo to yolks, and mash with a potato masher.
4. Add the mustard to the yolks and mash some more. (At this point, Jimmy's recipe said to add additional mayo and mustard to taste, but I found these measurements to be perfect.)
5. Add relish and pepper and mix with a fork.
6. Dry egg whites with paper towel.
7. Pipe or spoon egg yolk mixture into egg white wells. Sprinkle with paprika.



They were so good that I didn't even get to the table before two disappeared!