The Devils Eggs on Easter...

We were invited to our neighbors' house for Easter lunch today and decided to take some deviled eggs as our contribution.

We base our recipe on one by Martha Stewart with our own variations.

Here is basically how we do it:

12 large eggs
2/3 cup mayonnaise
2 tablespoon Dijon mustard
2 tablespoons distilled white vinegar
2 tablespoon minced shallot
2 tablespoons Homeward Bound Hot Sauce (today we divided the eggs into two batches and used SparkPlug in one and PunJab in the other)
Coarse salt and ground pepper
Paprika, for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, transfer eggs to a bowl of ice water

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Spoon yolk mixture into piping bags and fill egg whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

These were a big hit (I'm still craving them and may have to make more)!