Deviled Eggs with Chef Doughty
After hard-boiling your eggs, cut the eggs in half lengthwise, scoop out the yolks, and mash the yolks with a little mayo, yogurt, or sour cream. Include some of your favorite flavors such as mustard of any kind, horseradish and ketchup, sauces like Worcestershire and soy, and spices such as garlic powder, curry powders, smoked paprika, or cayenne. Pipe them back into the hole using a small baggie. Serve with any meal or take to work as a part of your lumch or for a smack. Deviled eggs are addictive!