Spicy Deviled Eggs
When I lived in the north, we ate deviled eggs, but after living in the south, I realize that this is a integral side dish to any gathering, be it friends, family or even just a work activity. Y'all serve up deviled eggs everywhere! Try these at your next function!
6 large eggs.
- 3 tablespoons mayonnaise.
1 teaspoon Dijon mustard
1 teaspoon The Magical Mop
1 teaspoon Somethin' To Cry About, split for garnish
Salt to taste
Rinse eggs with warm water and place directly on the grate of your oven. Place a sheet pan under the eggs in case of breakage. Turn on the oven to 325 and set a timer for 30 minutes. Meanwhile, prepare a bowl with water and ice to shock your eggs. After they are out of the oven, place in the cold bath and let cool for 15 minutes before peeling.
Halve eggs lengthwise and carefully scoop out yolks. Place yolks in a bowl and mash with a fork. Add mayonnaise, the Dijon mustard, The Magical Mop, the and half of the Somethin' To Cry About. Whisk until desired consistency is reached. Taste the mixture and adjust salt levels as needed. Add more cry if you want it spicier.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with the remaining Somethin' To Cry About to give it that kick!
I like to garnish with a thinly sliced jalapeno or a chunk of our Millionaire Bacon!
Be sure to eat an egg before ever serving - Deviled Eggs are best served in odd numbers.