Devilled Eggs

Devilled Eggs

(allow a whole egg per person, so this serves 24)

2 dozen very fresh eggs (makes easier peeling when they’re fresh)

about 1/2 cup mayonnaise

2 tbsps dijon mustard

1 tsp mild curry powder, or kefta seasoning

fresh ground pepper and sea salt to taste

Place eggs in a heavy-bottomed saucepan and cover with water, plus an inch over that.  Bring to a boil, then turn off heat, cover pan and leave for 15 minutes.  Drain and place in a cool bowl, add a handful or two of ice cubes and cover with cold water.  Leave until cool, then peel and cut eggs in half lengthwise.

Remove yolks to a large bowl and add enough mayonnaise for your taste.  My daughter likes very little; I can never get enough mayonnaise on anything!  Season with curry powder and salt and pepper, then spoon the mixture into each egg half.  Arrange on a platter and dust with paprika, just, as the great food/mystery writer Virginia Rich says, “for pretty.”  Done.