One of the must have items on a Sunday buffet are my super easy and oh-so-delicious deviled eggs. I usually use an entire dozen eggs, and yet they never last for more than a couple minutes. They are the perfect spring treat, and the combination of sweet hot mustard and celery salt is just right.
It is actually good that I’m the one making them or I probably would miss out. Being the cook and taste tester often pays off.
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Belle’s Deviled Eggs
6 hard-boiled eggs, peeled
1 tablespoon sweet hot mustard
¼ cup mayonnaise
1 teaspoon celery salt
Carefully slice the eggs in half, length wise. Scoop out the yolks and place in a bowl. Arrange the egg white “cups” on a plate. Smash the yolks and then add the mustard, mayonnaise and celery salt. Mix until smooth.
Using a small spoon, fill each egg with a heaping scoop of the yolk filling. Arrange the filled eggs back on the plate and sprinkle each with paprika. Chill before serving.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. Her website is at talesofthedinnerbelle.com.