Deviled Eggs

We've been horribly neglectful of our humble blog for a bit, but we're going to try and turn that around. Here's a lovely shot of some scrumptious Deviled Eggs we made for a Memorial Day Weekend BBQ last weekend.

Generally we prefer things saltier, vinegarier (is that a word?) and spicier than the general populace, so in hopes of making them a crowd-pleaser we went with the tried and true Deviled Eggs recipe from The Joy of Cooking, rather than winging it and ended up with something we'd love, but that others might not so much...

Did you know that Deviled Eggs are simply a slight variation of Stuffed Eggs (with the only addition to the recipe being the addition of a few drops of hot sauce)? They are according to The Joy of Cooking. The recipe is traditonal and beloved: mayonnaise and/or sour cream (we used both), Dijon mustard, minced herbs (we used chives), vinegar (we used a mixture of rice and white wine vinegars), finely minced shallot, Worcestershire sauce, curry powder, and salt and pepper. We garnished with a sprinkle of paprika and a couple of chive twigs.

These came out exceptionally, and honestly we had a tough time not eating a ton of them before we ever left for the BBQ. In hindsight, a garnish of crumbled crisp bacon might be tasty to try next time. There's countless variations on this recipe... Anyone have any good ones?