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The Devil's in the Eggs


What it's picnic time, spice up these deviled eggs for a little extra bite

Deviled eggs are a summertime favorite and even the plain unadulterated kinds are delicious. They're so easy to make ahead of time and lend some color to finger food displays.

These deviled eggs, however, are taken up to another taste level, with the addition of some hot sauces and a "splash" of vodka. You may want to make a kid version as well.

Hot and Devilish Eggs
Makes 24

12 hard-cooked eggs
½ cup mayonnaise
½ can Rotel tomatoes, drained and mashed lightly
2 Tablespoons jarred horseradish
2 Tablespoons chopped celery
1 large jalapeno, minced
1 Tablespoon vodka
1 teaspoon Dijon or hot mustard
1 teaspoon Tabasco or other hot sauce
1 teaspoon ground black pepper
Black olives, sliced for garnish

Peel the eggs, cut in half, and remove the cooked yolks. Mash thoroughly and fold in mayonnaise. Stir and add remaining ingredients, except the black olives. Add salt if desired.

Fill the egg white halves and top with a sliced black olive in the center. Place in an airtight container. To keep eggs stable, place a wet paper towel in the bottom. When ready to serve from a platter, create a "lattice" of celery strips and nest the eggs in between.

One of the tricks to fun summertime food is making them look good. A cheery presentation is what people see first and is what they'll remember the next time they plan their own parties. Think garnish when dressing up - those little tidbits go a long way. Even if you're using plastic instead of the less-practical ceramics, you don't have to skimp on those pretty little touches.

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