Instructions: Some very special Deviled Eggs. Not my recipe. My wifes. She used to be the cook. She originally, most likely, got the basic recipe for them from our first cookbook, "Betty Crockers New Dinner For Two" , which was a wedding gift when we married in 69, (...how romantic...). Shes tinkered and fiddled (dont cha love that?) with it over the years, and although now Im the cook, I never make Deviled Eggs because theres just no way Id know to improve upon these bad boys. Theyre NOT spicy, but compared to most Ive ever had, "Theyre alive!!" ...but seriously, try them. Theyre terriffic. There are three of us, and in a days time, we can make a dozen eggs vanish! Therefore, Im taking it easy on you, and just giving you the recipe for...six.....

Start with eggs at room temperature. In a saucepan, cover them with 1 inch cold water. Cover. Rapidly bring to a boil. Turn off heat, but leave covered and on the burner for 15 - 20 minutes. Pour off hot water and bathe eggs in ice cold water until cool. Peel eggs and cut in half. Remove yellows to a bowl. Mash with fork or potato masher. Add all other ingredients and stir until blended. Consistency should not be runny nor dry. Upon tasting, see what it needs. If too dry, add either/or mayo, or mustard and, if you like a little more tartness, add a little sweet pickle juice ( if you do this, go easy...a little goes a long way.). Spoon the mixture back into the hollow egg whites. With all the veggies we add, we add the mixture in "heaping" proportions. Give them a good dust on top with paprika. Nice for presentation.

You can see what WAS the original recipe, and, in parenthesis and in comments, you can see what shes done to liven them up. We put in more stuff because we like them crunchy.

Now, heres an idea of mine that...IF I were the one making them.....and IF I got a little too free with any of the wet ingredients and wanted to thicken it up, or dry it down, ..this is what I would do. (Im dying to try this, actually....) Chop or mince about 2 more boiled egg white halves

(2-4?) and add it to the filling. And maybe some Tabasco?

WARNING: THESE ARE ADDICTIVE !!!!!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.