You know how when somebody is blowing off something they say, like, “Marriage, schmarriage — I say we just live together,” or “Coffin, schmoffin — He can sleep in a bed like everybody else or he can go back where he came from”? Well, that’s pretty much how most people approach making deviled eggs. “Deviled, schmeviled — Too much spice gives your Uncle Melvin heartburn.”

According to deviledeggs.com, and they should know, the term deviled means made with hot or strong spices. Now, I like a bit of mustard in my deviled eggs, but I do mean “a bit”. As in “a little bit”. A tee-ninesy squidge, actually.

In fact, I prefer to make my own mayonnaise, which already has some mustard in it (see post called Perfect Recipes), and then I do not add more.

Deviledeggs.com has several recipes for … yes, for deviled eggs. There’s also a nice, basic one on the wonderfully titled Pinch My Salt.

Here’s mine:

SCHMEVILED EGGS

• hard-cooked eggs, cut in half (duh)
• mayonnaise (home-made)
• or Dijonnaise
• or mayonnaise plus a bit of powdered mustard
• salt
• paprika

Mix egg yolks and the rest of the ingredients except paprika to taste. Slop it into the hollowed-out whites. Sprinkle with paprika.

Some people like to put pickle relish in theirs, but I’m like relish, schmelish.

How do you like your deviled eggs?

A WRITING PROMPT FOR YOU: A character gives another character a secret recipe and character #2 spreads the secret around.

MA