Deviled Egg Diversion

Don't worry, we'll get back to art soon. But for the moment, it's time for eggs. If you were interested in any deliciousness YOU CAN'T HAVE ANY.  It's all in my belly.

Preparation requires a few bowls and some patience, but the difficulty level is approximately equal to cookies.

You'll need:

-12 eggs

- Dijon mustard, 1 tablespoon

- 2 tablespoons mayonnaise

- 2 finely diced green onions

- 2-4 tablespoons pickle relish. Or in my case diced cucumber, red wine vinegar, black pepper and dill, totaling about half a cup. (I like pickles.)

- paprika

Hard boil the eggs. (If you haven't done this before, put the eggs in a pot. Barely cover with water. Bring to a boil, and boil for ten minutes. Then pour out the hot water, and replace with cold. When this is warm, fill it up again. Repeat until the eggs are cool.) Peel the eggs, slice in half vertically, and pop the yolks into a bowl. Set the egg-boat whites to one side.

Add the mustard and mayonnaise to the yolks, and use a fork to beat into homogeneity. Add the green onions and 'pickles'. Mix, then use a spoon to fill the little egg-boats. When this is done, dash paprika over the tops. Eat!

Side salad recommended, but optional. A lemon/olive oil vinaigrette goes nicely with the eggs.

Om nom nom.