It’s Friday the 13th so we’re all about spooky and devilishly fun things over here – so how could I make anything other than devilled eggs?  SeriouslY?  They’re spooky when it comes to how fast they manage to disappear at get-togethers, plus, they’re easy to make, especially since the ingredients can vary depending on what you have.  They’re creamy, bursting with flavor and hello, they’re made with eggs… so you get an energy boost just from eating them, right? Right!

There are probably as many, if not more, ways and recipes to make Devilled eggs as there are ways to prepare eggs, period.  I’m going to share my favorite Devilish Devilled Egg recipe with y’all today.  I t has a hint of heat, a bit of sass and is so ridiculously easy, which is why I love eggs (HELLO!!!) that you will thank me and offer to bake me things and wash my car.

First, you have to hard-cook your eggs.  I learned from the American Egg Board that if you hard-COOK instead of hard-BOIL, you’ll get a perfect, not-over-cooked, no-weird-green-ring-around-it egg.

Here is their ‘how to’:  Put eggs in one layer on the bottom of a pot.  Fill the pot with water until it is 1 inch over the eggs.  Put the pot on the stove on medium-high heat.  Once the water comes to a boil, immediately put a lid on the pot and remove it from the heat.  Set a timer for 15 minutes (large eggs) and let them COOK (not boil, get it?).  After 15 minutes, run cold water over the eggs to stop the cooking.  Then it’s time to peel them – gently tap a cooled egg on the countertop or table until it has cracks in it.  Roll the egg between your hands until the cracks turn into small crackles all over th egg.  Use your fingers to start peeling off the shell at the large end of the egg.  If you need to, you can hold the egg under running cold water or dip it into a bowl of water to make peeling easier.  (Hint:  slightly older eggs are easier to peel!!)  Throw out the pieces of eggshell when the egg is all peeled.

If you don’t want to use your eggs right away, don’t worry!  Hard cooked eggs are a perfect quick breakfast and snack food, and they stay fresh in the refrigerator for a week!

Once the eggs are peeled and you’re ready to get down to the business of making them devilishly delicious, slice each one in half lengthwise and gently (I use a baby spoon) scoop out the yolks.  Put the yolks in a bowl and mash with the ingredients, until well mixed.  I usually do a few pinky tip tastes to make sure I have them just devilish enough for my liking.

If you want to be all fancy, use your piping bag and favorite tip to put the devilish mixture into the egg, otherwise, scoop it with a fork, dust with paprika and serve.  They will disappear quickly, it’ll be spooky.

Devilishly Good Devilled Eggs

• 6 eggs
• 1 1/2 tsp dijon mustard
• 4 Tbsp mayonnaise
• 1 Tbsp minced onion (green onion if you’re feeling wild)
• 6 to 8 dashes Tabasco, again… how wild are you?
• salt and pepper, to taste
• 2 tsp garlic powder

Peel the eggs and slice each one in half lengthwise and then gently (again, I use a baby spoon) scoop out the yolks.  Mash the yolks and the ingredients together in the bowl, using a fork.

Spoon, or pipe the yolk mixture into the egg halves.  Sprinkle with paprika and serve.