Deviled Eggs

I started making deviled eggs when I still lived at home with my parents.

It gradually became my "thing" to make for family gatherings.

It morphed into being my "thing" that I brought to Tim's family gatherings as well.

I remember lots of holiday mornings, up early and stressing about peeling eggs! I always wanted to make enough for everyone to have two eggs and usually we had about 30 people at family meals, so that is a lot of egg peeling!

This is my mom's recipe and though I no longer rely on the recipe, it is a good starting base for someone who has never made deviled eggs. I think once you make them quite a few times, you start adjusting everything by taste. This recipe is very easy to double or triple.

With summer starting Saturday, I think deviled eggs would make a nice addition to a yummy weekend barbecue!

6 hard-boiled eggs

3 Tbsp. mayonnaise

½ tsp. dry mustard

1/8 tsp. salt

¼ tsp. pepper

 Cut eggs lengthwise in half. Slip out egg yolks and mash with a fork. Mix in mayo, mustard, salt, and pepper. Fill egg whites with egg yolk mixture, heaping it lightly.