Fluffbuff

: Uova alla diavola

They are tasty, they are easy, and everybody likes them. Can't beat that. Here is a basic recipe.

What you need
— Hard boiled eggs (see How to boil eggs and How to peel eggs)
— Mayonnaise
— Mustard
— Garnish of choice (chives, Italian parsley, paprika, capers…)
— Salt
— Ground pepper (optional)

Directions

1. Cut the eggs in half lengthwise.


2. Pop out the yolks.


3. Mash the yolks with a fork in a bowl.
4. Add the mayo, mustard, salt and pepper and mix thoroughly. I often eyeball quantities. In this case, I use a combined amount of mayo and mustard roughly equal to the amount of yolks. Proportion between mayo and mustard: approx. 3 to 1, but you'll have to make your experiments. In doubt, go easy on the salt and mustard.
5. With the help of a teaspoon, fill the eggs with the mixture. I like my eggs rustic-style, but you could use one of those dispenser thingies (don't give me a hard time… I am sleep deprived and English isn't even my first language). You know what I mean.
6. Garnish with something you like. I often use Italian parsely, but since I successfully killed all my kitchen herbs, this time I used capers instead. My American friends favor paprika.
7. Refrigerate for a couple of hours before serving.

Notes
When I make a large quantity of deviled eggs, I split the yolks in two or three bowls and use a different kind of mustard for each bowl. My favorites are Sierra Nevada Pale Ale and some stone ground varieties.

Related tip
Whenever you prepare a dish that needs to be refrigerated before serving, make room in the fridge ahead of time. This is particularly useful when you have a cat that gargoyles from the top of your kitchen cabinet waiting for you to be inside the fridge to make room for the eggs, so he can jump on the counter for a sampling session.