“Deviled Eggs,” 4” x 5”, reduction linocut with monoprint, 2012

Shallbetter, Sarah

Deviled Eggs

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 tablespoon minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
First hard-boil the eggs. Fill up a large saucepan halfway with water
and gently add the eggs. Cover the eggs with at least an inch of
water. Add a pinch of salt to the water. Bring the water to a boil.
Cover, and remove from heat. Let sit covered for 12-15 minutes.
Drain hot water from pan and run cold water over the eggs (at
this point if you crack the eggshells while the eggs are cooling, it
will make it easier to peel the shells). Let sit in the cool water a few
minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise.
Gently remove the yolk halves and place in a small mixing bowl.
Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise,
onion, Tabasco, and a sprinkling of salt and pepper. Spoon egg yolk
mixture into the egg white halves. Sprinkle with paprika.
Yield: Makes 2 dozen deviled eggs.