Caitlin's Southern Style: Devilishly Delicious Devilled Eggs

Alliteration ftw! But seriously now folks, this is a great finger-food that will not make a mess of your keys. Master your one-handed playing skillz with this dish.

A delicious egg dish- famous in the South!

Serving size: 6 eggs yields 12 devilled eggs

You will need:
6 eggs
Mayonnaise
Mustard (the squirt kind is easiest)
Salt
Pepper
Paprika

Step 1. Place the eggs in a pot and cover with water. You don't need to fill up the pot- I usually fill it halfway, so that it covers the eggs with some room to spare. Heat on the stove until it comes to a rolling boil.

Step 2. Let the eggs boil for a few minutes (but no more than 10), then take them off the hot eye until the water cools to the point that you can reach in and grab an egg.

Step 3. Take the eggs out of the pot and into a bowl. Cover with cold water. You can leave these in there as long as you like. This step is optional, but strongly advised- it keeps the shell from sticking and tearing the egg when you peel it.

Step 4: Tap the eggs gently (GENTLY!!!!) against a hard surface to crack the shell. Peel off the shell in pieces until the egg has no shell remaining, and set it to the side. Repeat until all the eggs are shell-less.

Step 5: Cut all the eggs in half. In a medium-size bowl, gently squeeze the halves until the yolk is released into the bowl.

Step 6: Mush all the egg yolks with a fork. Try to get them as squished as possible. You don't need to be gentle here. Start to add mustard. Go easy on it- you can always add more later if you need it. Two good squirts should be plenty for you.

Step 7: Mix this up, then add the mayonnaise. A good rule of thumb: use about twice as much mayonnaise as you do mustard. Start with 3 good dollops. Add a pinch each of salt and pepper. Mix to combine.

Step 8: Taste your mixture. If it is too bland for you, add a little bit of mustard. If it is too strong, add some mayonnaise. You will also need to test consistency. Spoon up a little and let it drop. It should be loose, but not soupy. If it just falls off the spoon and immediately blends with the mixture in the bowl, it is too soupy and you have added too much mayonnaise. If it is very chunky or thick, and you have to shake it off your spoon, you need to add mayo. If you have added too much mayo, don't fear- your eggs can be saved. Just go back and boil another egg or two. After you have de-shelled them, squish them extra fine, including the white, until it's the same consistency as your egg yolks before the mayo and mustard, then mix it with the rest. Problem solved!

Step 9: Once you've got the taste and consistency right, spoon some mix into each egg half. You should put enough to fill each hole, and have some extra, but not too much! You don't want the goop falling all over your fingers when you apply a little pressure to the sides. Top with a little bit of paprika. Place in the fridge, or eat right away. Voila! You've made devilled eggs!!

**Tip** It helps a lot if you hold the eggs under running water, the colder the better, while you peel them.



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