Deviled eggs are deviled eggs, I suppose you could say, but purely out of lack of knowing what I was doing when I first decided to make some, these are a very simplified recipe. Despite now knowing that you're supposed to put a whole lot more in than I do, I keep making them the same way, because I like them, and apparently so does Harriet. Also, I am whole-heartedly against piping in the yolk mixture (because I'm lazy... or we'll say that I like the rustic look) but of course if you're one of those people that needs fancy eggs, go for it. -Sara
Eggs (the fresher the better)
mayonnaise
dry mustard powder (preferably Colman's)
dijon mustard
Hard boil the eggs in whatever is your preferred method. Once eggs are cool, carefully crack and remove shell from each egg. With a sharp knife, cut each egg in half lengthwise. Pop the yolks out into a bowl, and arrange the egg white halves on a serving plate, platter, etc.
Mash the yolks up in the bowl and add mayo and dry mustard powder to taste and to desired consistency, a smooth and moist but thick paste. If the mixture is too dry but you don't want more mayonnaise taste added, add enough prepared dijon mustard to do the trick.
Fill each egg white half with a spoonful of the yolk mixture. Be careful to not crack the white as you do this. Top off each white with any remaining mixture.