My mother never had an egg plate. Deviled eggs were not a party staple in NJ. Here in the south, they are and I’m glad.

Deviled eggs are also know as “eggs mimosa.” Bet you didn’t know that? Me neither. Now, what to fill the eggs with?

There is your basic deviled egg recipe, nothing wrong with it, but you can take it further and experiment with different flavors:

• Egg yolk mixed with mayonaise, a little mustard, a little relish and salty & peppy.
• Or, add a bit of curry powder.
• Or, replace 1/2 the mayo with black or green olive tapenade – comes in a jar from HT or TJ’s.
• Or, add crushed garlic, crushed anchovies, and parsley.
• Or, add chopped scallion grated ginger and 5 spice powder for an Asian feel.

See how you can take a staple party food and make it totally yours! You can even make enough for one, like I did. Just boil 2 eggs and it’s a nice lunch.

To avoid that gray/green color that sometimes forms on a hard boiled egg, I start my eggs in cold water, bring to a boil, cover and turn the heat off. After 10minutes, cool with water and peel right away. They will last in the fridge for several days. Guess I need to find that egg plate!!

Salty & Peppy say, “Get  the devil out of your kitchen, and make some deviled eggs.”