Egg-Citement

One day, about 12 years ago, Jason brought deviled eggs to a party. Now, this was one of those post-college parties where even the most adventurous guests only brought chips and salsa. None of us (except for Jason) really knew how to cook, and frankly, most of us were more interested in the beer, anyway.

But those eggs made quite an impression. In fact, people are still talking about them. So when The Maven and her gal pals threw a food-themed bridal shower for one of our best girlfriends last weekend, we knew Jason's Deviled Eggs needed to be on the menu.

Having never made them before, we thought they'd be complicated. But their beauty lies in their simplicity. They're not all tarted up like the Joy of Cooking recipe — shallots in deviled eggs? Seriously? Nope, these are basic but delicious. We do think one secret ingredient from Maine makes all the difference, though: Raye's Down East Schooner mustard is a must(ard). Oh, and if you can buy farm-fresh eggs (or score some from a chicken-raising neighbor — and really, who doesn't have one these days?) so much the better.

Jason's Deviled Eggs
(makes 24 — recipe is easily halved)

12 farm-fresh eggs, hard-boiled, peeled and cooled
3 Tablespoons Hellman's mayonnaise
2 Tablespoons Raye's Down East Schooner mustard
salt and freshly ground black pepper, to taste
smoked Hungarian paprika (for garnish)
fresh chives (optional, for garnish)

Cut eggs in half and gently scoop yolks into a bowl. Set whites aside on a platter. Mash yolks, mayo, mustard, salt and pepper with a fork. Mixture will be lumpy, and you may want to add a little mayo and mustard if it looks too thick. Use a whisk to make yolk mixture creamy. Using a pastry bag or a Ziploc bag with one of the corners cut, pipe yolk mixture into reserved whites. Garnish with paprika and/or chives and serve or chill.

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