Danielle’s Easy Devilled Eggs

Put desired amount of eggs in a pot cover with water and a dash of salt. Bring to a boil. Once at a full boil leave on the burner, cover but turn off the heat. Let the pot sit there covered for 20-25 minutes. Then, bring the pot to the sink. Drain off the hot water and run some cold water over them. Then put eggs only in a bowl and in the fridge for a good hour so they can cool.

Peel the eggshells off under cold running water. Once peeled slice the eggs gently lengthways and pop out the yellow centres gently. You want to try and not damage the white part because it needs to hold the yellow devilled filling. Break the yokes with a fork so it is crumbled in tiny pieces. Basically, smash 'em. Add a couple of teaspoons of mustard and a tablespoon or two of mayonnaise. Just add a little of each at a time tasting from time to time because they key is to get it just the way you like it. I don't have exact measurements. Then fill the eggs with a dollop for filling each and sprinkle with paprika if desired.

Voila, Devilled eggs!

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• Another great treat is to follow the devilled egg recipe and add a little salmon. Ah... pink devilled eggs! They are wonderful... – from Anna
• Or add a little curry powder for spicy devilled eggs – from Tina
• I mix in white tunafish and dill pickles for my Hubby. – from DS
• I mix in some chopped green olives, gives it some zip. – from Kim
• My secret is a nice splash of white vinegar. Makes em' just right ... – from Joel
• I mush up the yolk with salt, pepper, a dash of Tabasco and mayonnaise.  Sprinkle paprika on top. – from Tanya
• You can also add bacon, or pickles, or peppers, for extra zip... – from Ricci

My favourite is one of K in Cali's: chop and mix the yolks with Hidden Valley bacon ranch dressing -- best I've tasted! – from Jo