Deviled Eggs

Ingredients

• 6 eggs
• 1/2 cup mayonnaise
• 1 T Dijon mustard
• 1 T horseradish
• 1/2 t sambal olek (chili paste)
• granulated garlic to taste
• lawry's season salt to taste
• kosher salt and black pepper to taste

Preparation

• Hard boil eggs (this is typically 10 minutes once it starts boiling). Cool in ice water and peel.
• Cut eggs in half; place yolks into a food processor and display whites onto a serving dish.
• Add the remaining ingredients to the food processor with the yolks and puree until very smooth.
• Place yolk filling into a pastry bag with tip of choice and pipe the filling back into the whites.
• Sprinkle with chopped herbs, green onion, smoked paprika or all the above for garnish.
• Makes 12 halves and can be completed in about 20 minutes.

Notes

• Rule of thumb is the older the egg, the easier they are to peel; this is a good reason to stock up a week or two ahead and let them "age."
• There are many variations on deviled eggs; have fun and play around!  Once you get the basics down, try folding in chopped crab meat, fresh pesto, or garnishing with blanched asparagus tips.
• If you do not want the spice, substitute a little lemon juice for the mustard, horseradish and chili paste
• Enjoy with your cookout this summer or save for the holidays - just make plenty.

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