Daily Dish- Deviled Eggs

I absolutely love food, with that said, food isn't always fond of me. I prefer things a certain way and honestly believe that you can cut a carrot three different ways and each way it will taste different. My husband is a chef and comes from a family of cooks so I often tell people that I'm his biggest challenge. And since my son, Calvin, has my taste buds, I've had the pleasure of witnessing the two go back and forth on the difference (or rather lack there of) between a piece of cake and a cupcake. Calvin has this gift of making you believe what is, actually isn't.

You would think that it would be easier for me to adhere to my dietary needs with a chef in the house, however, my husband feels that if it doesn't have fat and if you can't add salt then it shouldn't be cooked. His food is truly amazing and he applauds me for my "amazing" pallet but pats me on the head whenever I attempt to cook a real meal. So I bake and I make side dishes or appetizers. One particular (and very easy) dish is my grandmother's deviled eggs.

Ingredients:

• Eggs (6-12)
• Dry mustard
• Mayonaise (any)
• Salt/pepper

Directions:

• Hard boil eggs, preferrably the night before and then let them sit in a bowl overnight in the fridge
• To peel the eggs, I roll the egg on the counter over a paper towel, put a strainer in the sink and run room temp water over the egg as I peel it. The shell should come off very easy.
• Place peeled eggs in a bowl
• Use a sharp steak knife and slice the eggs evenly in half
• Using a spoon, scrape out the yoke into a mixing bowl
• Lay all the halved eggs in an egg dish or a round plate for serving
• From here everything is to taste, smaller portions are better so none of the ingredients become to overpowering
• In the mixing bowl, add the mayonaise (should be about a table spoonful or a little more), dry mustard and salt/pepper
• Continue to taste with each addition, once you approve then scoop the mix into the open holes in the sliced eggs
• Serve and enjoy!