Old-Fashioned Deviled Eggs
Deviled eggs--so named
for the splash of hot sauce--were a boomer era favorite. 
- 6 large eggs, hard-cooked, peeled and halved
lengthwise
- 2 1/2 tablespoons maynnaise (substitute cottage cheese that
has been blended till smooth)
- 2 teaspoons Dijon mustard
- Tabasco or other hot pepper sauce
- Salt and freshly ground black pepper
- 2 tablespoons paprika
Carefully remove yolks from whites. Place whites cut side up
on plate. Mash yolks in bowl with fork.
Add mayonnaise and mustard and mash with fork until blended.
Add hot pepper sauce, 2 or 3 dashes at a time, tasting as you
go, until the heat is the level you like. Beat with wooden spoon
until smooth and fluffy; add salt to taste and a grinding of
pepper.
Using a teaspoon, carefully stuff whites with yolk mixture,
mounding the tops. Sprinkle with paprika. Serve at room temperature
or chilled. Makes 12 stuffed eggs. Substitute yogurt for mayo
for a healthier version.
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