Dev­illed Eggs

Dev­illed Eggs

(allow a whole egg per per­son, so this serves 24)

2 dozen very fresh eggs (makes eas­i­er peel­ing when they’re fresh)

about 1/2 cup mayonnaise

2 tbsps dijon mustard

1 tsp mild cur­ry pow­der, or kef­ta seasoning

fresh ground pep­per and sea salt to taste

Place eggs in a heavy-bot­tomed saucepan and cov­er with water, plus an inch over that.  Bring to a boil, then turn off heat, cov­er pan and leave for 15 min­utes.  Drain and place in a cool bowl, add a hand­ful or two of ice cubes and cov­er with cold water.  Leave until cool, then peel and cut eggs in half lengthwise.

Remove yolks to a large bowl and add enough may­on­naise for your taste.  My daugh­ter likes very lit­tle; I can nev­er get enough may­on­naise on any­thing!  Sea­son with cur­ry pow­der and salt and pep­per, then spoon the mix­ture into each egg half.  Arrange on a plat­ter and dust with papri­ka, just, as the great food/mystery writer Vir­ginia Rich says, “for pret­ty.” Done.