Spicy Deviled Eggs

I love eggs prepared in any way. I even wrote a whole post on the incredible egg, feeling that it deserved special attention. Usually, we have out of town visitors staying with us during the holidays. I have always made sure to boil up some eggs ahead of time so I can have an easy, serve-yourself breakfast that includes deviled eggs, toast, croissants, jams and juice.

Of course, deviled eggs are also a nice addition to a brunch or lunch buffet, or even as an hors d'oeuvre. These deviled eggs have a little kick to them. If you don't want them a bit spicy, substitute the hot sauce with a bit of mustard.

Holidays this year won't be the same, but all the good food can still be enjoyed!

Spicy Deviled Eggs
(Makes 2 dozen.)

• 1 dozen hard-boiled large eggs, peeled
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 3 tablespoons chopped celery
• Salt & freshly ground black pepper, to taste
• 2 tablespoons capers (optional)

Kicked Up Deviled Eggs

Slice the eggs in half lengthwise, carefully remove the yolks and place in a medium sized bowl. Mash the yolks with the back of a fork. Add the mayonnaise, hot sauce, celery and salt and pepper to taste. Stir to blend well.

Spoon (or pipe with a pastry bag) the yolk mixture into the egg white halves.

Cover and chill for at least 1 hour. 

Top the eggs with capers, if desired, and serve.