YOU CAN DEVIL MY EGG (THAT'S WHAT SHE SAID)

Another BBQ favorite is the Deviled Egg. I have only had 2 Deviled Eggs in my life where I was surprised at how amazing they can be! One was at Lure, a restaurant in SoHo (the basement of our office building) where they top the favorite with Fish Eggs (sounds gross, but the little spheres of saltiness add nicely to the creamy yolks).

The other Deviled Egg was made by our friend, Laura, for her raging Memorial Day BBQ this past weekend. They were delicous! I asked her for the recipe and she gladly supplied it--so enjoy!

LAURA'S DEVILED EGGS

12-16 Hard Boiled Eggs
1/2 to 3/4 cup Mayo
1/4 to 1/2 cup Dijon Mustard
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder (optional, but come on!)
Salt & Pepper to Taste
Paprika for Garnish

• Halve boiled eggs (once they have thoroughly cooled) and carefully remove yolks.
• To make 24 deviled eggs, use the whites of 12 eggs and the yolks from 14 to 16 eggs--using more yolks than whites will allow you to relaly load the shells up with the good stuff)
• Choose a mayonnaise/mustard ration within the 1:1--2:1 depending on how spicy you are feeling. Laura made them mustard heavy and they were delish!
• Whip together yolks, a total of 1 cup mayonnaise/mustard mix, salt and pepper, cayenne and garlic powder.
• When the yolk filling is light and fluffy transfer it to an icing bag with a wide tip and pipe filling into individual egg white shells.
• Sprinkle with paprika to garnish (cayenne can also be used as a spicy garnish).

Thanks Laura!