I think our family’s Mother’s Day celebration is a more elaborate meal than just about any other holiday, with the exception of Thanksgiving, and even that may be a stretch.
I love the month of May. I always make a huge brunch with all types of breakfast and lunch items on a huge buffet. It usually takes the entire day before to get everything ready, and every year I wonder why I’m doing all the cooking when it is supposed to be MY day. But my husband always reminds me that this is what I love doing, and while at that moment I want to strangle him, he is actually right. Yes, I actually put that in print.
My super-easy and oh-so-delicious deviled eggs are among the must-have items on my buffet. I typically use an entire dozen eggs, and yet they never last for more than a couple of minutes. They are the perfect spring treat -- the combination of sweet hot mustard and celery salt is just right.
It is actually good that I’m the one making them, or I probably would miss out. Being the cook and taste tester often pays off.
Belle’s Deviled Eggs
- 6 hard-boiled eggs, peeled
- 1 tablespoon sweet hot mustard
- 1/4 cup mayonnaise
- 1 teaspoon celery salt
Carefully slice the eggs in half, lengthwise. Scoop out the yolks and place in a bowl. Arrange the egg white “cups” on a plate. Smash the yolks and then add the mustard, mayonnaise and celery salt. Mix until smooth. Using a small spoon, fill each egg with a heaping scoop of the yolk filling. Arrange the filled eggs on the plate and sprinkle each with paprika. Chill before serving.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.