With Halloween Week wishes from Victoria Abbott!
Plus we have always wanted to make these. This is our tried and true recipe for deviled eggs, but like all recipes from our house, there is give and take on the quantities of each ingredient. Suit yourselves there!. When we make deviled eggs the rest of the time, we put finely chopped chives or green onions in the yolk mixture instead of using them for a pencil-thin and devilish mustache or a goatee.
- For 10 large eggs
- ¾ cup mayonnaise (or more if you like it creamier)
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt (or to taste – the Dijon brings some saltiness!)
- 1/4 teaspoon freshly ground pepper (or to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- part of a small sweet red pepper cut into small triangles, for garnish
- 1 green onion, dark-green parts only, cut into small triangles, for garnish (the trickiest part of these directions is making those triangles
- Fresh chives cut into 1/4-inch pieces for mustache
Remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Mound yolk mixture in each egg-white half.
Use those pepper, green onions and chive pieces to make devilish faces. Have fun.
Wait – don’t eat them all before—oh.
Have a spookilicious Halloween week everyone and thanks for coming by!
Here's a little bit more about Victoria Abbott, author of the book collector mysteries.
Victoria Abbott is a collaboration between Victoria Maffini and her mother, Mary Jane Maffini (who insists all of this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013.
The Sayers Swindle, the second in the series will be out in December 3, 2013. Please let them know how you like it.
The Christie Curse is also available in Large Print! Tell your local librarian!
Tell her you love the pug!