Spicy Deviled Eggs_ (recipe by Brenda Marie Goodwin)

Spicy Deviled Eggs p. 249

Brenda Marie Goodwin

8 large eggs water

1 tablespoon vinegar

2 teaspoons finely chopped onion

2 teaspoons finely chopped green pepper

2 small sweet pickles, finely chopped

1 teaspoon finely chopped parsley

½ teaspoon celery salt

½ teaspoon onion powder

⅛ teaspoon cayenne pepper.

1 teaspoon Dijon mustard

½ cup mayonnaise salt, to taste

freshly ground pepper, to taste

Paprika, to taste

Place the eggs in a saucepan and cover with water. Turn the flame to medium-high. When the water gets hot, add the vinegar. Allow come to a  gentle boil and cook for 8-10 minutes. Place the eggs in cold water and allow them to cool. Peel the eggs and cut them in half. Scoop out the yolks and place them in a mixing bowl. Add the onion, green pepper, sweet pickles and parsley. Mash the yolks and mix well. Add the celery salt, onion powder, cayenne pepper, Dijon mustard, mayonnaise, salt, and pepper. Mix thoroughly until thick and creamy. Add more mayonnaise if the mixture is too dry. Spoon the mixture into the egg halves and sprinkle with paprika. Serves 4 (16 egg halves)