1/3 teaspoon paprika
1 1/3 tablespoons mayonnaise
1/3 teaspoon mustard powder
Place eggs in a pot. Put water in pot. Bring water to boil. Cook for twelve minutes. (Read short sentences.) Do not overcook; a green coating on the yolk would look especially horrible for this recipe. Put eggs in bowl of cold water for fast cooling. Remove shells, cracking the eggs from the bottom first.
Cut eggs in half, lengthwise. Remove the egg yolks. Release your pent-up frustrations mashing them with your handy whisk. Mix in paprika, mayonnaise, and mustard powder.
Spoon this mixture back into the holes left by the removed yolks. Sprinkle only a lit bit more paprika over each entire egg for visual effect. Serve.
This is so easy. And it’s considered a gourmet food. Wow! There’s no excuse not to look suave and sophisticated at dinners or potlucks with this recipe.
1) Paprika is by far the most popular spice in Hungary. The poppy seed is almost revered in that country. Hungarians refused to join the European Community until they were guaranteed unrestricted poppy-seed production. The European Union caved.
2) The ancient Egyptians boiled goose eggs. Apparently, those eggs are indigestible otherwise. A raw goose egg? Ugh. I’ll take the word of the ancients on this one.
3) Spicy stuffed eggs were eaten in 13th century Andalusia, a region of Spain. Spain discovered the New World in the late 15th century. Coincidence? Perhaps.
4) King Louis XV ate boiled eggs every Sunday. This practice ceased with his death.
5) The culinary term “deviled” arose in the late 18th century and referred to highly seasoned or fiery dishes.
6) My wife doesn’t like using the term “devil” in anything. So if you have another name for this dish, I’d appreciate hearing it.
7) Tampa’s baseball team used to be called the Devil Rays. They are now know as the Rays. So, other people must feel the same way.
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com