DEVILLED EGGS CANADIAN STYLE

My children and their spouses love devilled eggs. It is such a simple appetizer to make for any family occasion. Actually it is an item Barb makes often. I wondered how the dish got its name. Devilled like the devil means hot. So over the centuries if you added something hot or piccante to the eggs that gave it some kick like the "devil".

Basically boil as many eggs as you need for the crowd you are serving.

After boiling, peel the shell and rinse to make sure no little pieces remain. Cut in half length wise. Put the yolk in a bowl and the white in their halves on a plate.

Mash the yolk together, add mayonnaise and mix well. Like the hot eggs you can add some spice- we don't- just like them with the mayonnaise.

Put the yolk mixture in the egg halves. Add some paprika for colour. A little pepper if you want. Barb likes to add a little fresh parsley leaf. If you do not have fresh, some dried parsley crunched into fine pieces that can be sprinkled over the eggs! An enjoyable addition to any buffet meal!
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