Deviled Eggs

Source: Glenda Claremon

Make hard boiled eggs in advance and put them in the refrigerator until cold. Slice in half lengthwise and scoop out the yolks. Mash the yolks and mix with mayonnaise and sandwich spread seasoned with dry mustard or Dijon mustard. Spoon filling back into white halves. Lightly sprinkle on paprika and salt.

Glenda’s secrets of success

1. A deviled egg serving dish is the ultimate accessory. (Thank you, Rosalie Roth.)
2. I prefer at least half sandwich spread for flavor. Some people add relish, but sandwich spread has relish in it. They will be creamier with more, or only, mayonnaise. You can also add onions (of course). Bottled minced onions give a crunch; real minced onions are tastier (of course).

“Ask not what you can do for your country. Ask what’s for lunch.” – Orson Welles