Deviled Eggs

Traditionally a side or appetizer, I am a firm subscriber to several eggs being a functional meal; usually scrambled for breakfast, but deviled eggs for dinner should absolutely also count as an option. They come in a great many forms; this one is mine, and has a delightful zing and a depth of flavor.

Required Ingredients

• a dozen eggs
• 1/3 cup Duke's mayo
• 2 tablespoons lemon juice
• 1-2 tablespoons brown deli mustard
• garlic salt, plenty, to taste
• 1 tablespoon or less mild curry powder, or just straight cumin

Optional Ingredients

• sweet pickle relish
• paprika (for garnish)

Process

1. Hard-boil the eggs, by any method.


2. Take a gallon ziplock bag and set it in a medium sized vase or pitcher the way you might put a trash bag in a small wastebasket; where the edges are folded down and there is plenty of room to drop things down the middle.


3. Carefully peel the eggs, and slice them in half long ways. Arrange the whites on a plate, platter, tray, or large tupperware with the divot up like bowls, and put the yolks in the ziplock bag. Any egg whites that don't survive this process can be eaten, or chopped and used for egg salad with the last of the filling.


4. also add to the ziplock bag all other ingredients besides paprika. Zip up the bag, being careful (the zip is NOT foolproof), and knead-mix the contents until everything is a uniform consistency.
5. Cut a hole in the corner of the ziplock. Use it like a frosting bag to squeeze a healthy amount of filling into each egg white.
6. Garnish lightly with paprika, optional. I've never really seen the point, but it is a nice color.
7. Serve immediately, or chill for later. Store in the fridge for up to five days in an airtight container, but do not freeze.