As a kid, one of my favorite eats was a deviled egg. My mom went through a phase where she made them all the time — sometimes in small batches of one or two — and I was fortunate enough to share them with her. However, now that I'm on my own, I never eat them. It's not that I don't want to, it's that I forget to. Luckily, all that is going to change today. Why? Because it's National Deviled Egg Day! So join me in my celebrations; get the recipe, just read more

Deviled Eggs
From Southern Living, December 2001

5 hard-cooked eggs, peeled
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
5 pimiento-stuffed green olives, halved
1 teaspoon Cajun seasoning

  1. Cut eggs in half lengthwise; carefully remove yolks.
  2. Mash yolks, and stir in mustard and mayonnaise; blend well.
  3. Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.

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