The Devil Inside

Summer is here, we have already had some 95 degree+ days. I have a rule that from June thru Mid-September I don't turn my oven on too often. Lots of grilling, pan frying and cold sides like pasta and potato salad. Oh, and deviled eggs. I could eat an entire dozen deviled eggs (yes, 24 halves) all by myself. I don't, as my cardiologist will kill me before the eggs do, but I could. The deviled egg is completely underrated and not given due respect. Ann Burrell said, it is always the first platter emptied at the picnic. My friends Meredith and Sara both upon hearing my blog topic expressed their deviled love. We all adore them, so let's boil our eggs properly and fill them with our favorite fillings (I like a little zip and tang to mine). Boil 1 dozen eggs. To properly boil eggs, put eggs in large pot with water to cover by over an inch. Bring to boil uncovered, let boil 5 minutes. Turn off heat, cover and let stand 20 minutes. Immediately immerse in icy water to chill. Peel those devils. Half the eggs, scoop yolk into boil. Mash yolk with fork until you get a nice fluffy texture. Mix in: 3 tablespoons of your favorite mustard 3 "shakes" of worcestshire sauce 1 "shake" of Frank's Red Hot Sauce 1/2-3/4 cup of mayo Salt and Pepper to taste Continue mixing with a fork til combined and fluffy. Taste to see if seasoning is right, correct as needed. Pipe or spoon into shells. Call me and invite me over to eat them. Variations *Use a flavored salt *Pickle relish *Chopped fresh herbs *Cajun or creole seasoning