In article >,
blake murphy > wrote:

> On Tue, 21 Apr 2009 10:51:29 -0600, Dale P wrote:
> >> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> > Like most here have said, add what sounds good. Some years ago a group of
> > us did experiments with deviled eggs. Some came out really good.
> > Personally, I use dry ground mustard, prepared mustard (sometimes dijon,
> > sometimes French's), mayo, cayenne pepper, and tabasco sauce. That is my
> > base recipe and to that I may add minced pickle, pickle juice, minced green
> > olive, green onion, black olive, or whatever. I put the mix into the zip
> > bag with a corner cut off to pipe into the egg whites. I like to top them
> > with either green olive slices, salad shrimp, bacon bits, green onion, or
> > whatever sounds good that I have on hand. To me, an egg is not deviled
> > unless it has tabasco in it.
> >
> > Sometimes I just make a couple of them with just the base recipe and a
> > sprinkle of paprika. That way SO and I each get one egg, and if I make
> > more
> > we will eat more!!
> >
>
> some years ago i mailed off to the tabasco people for their pamphlet. here
> is their take on deviled eggs:
>
> six hard-cooked eggs
>
> 2 T mayonnaise
>
> 1 t vinegar
>
> 1/2 t salt
>
> 1/8 t tabasco
>
> 1/4 t paprika
>
> 1 t prepared mustard
>
> the instructions are about what you'd expect, except the paprika is mixed
> with the yolks, not sprinkled on top. they're pretty peppy. i think i
> used some extra ground chipotle on top thinking it to be smoked paprika.
>
> your pal,
> blake

I use a bit of salt free lemon pepper on top of mine.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.