enter your name & email to receive periodic newsletters from the CADP.




123 Street Avenue, City Town, 99999

(123) 555-6789



You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Deviled Eggs


MAKES 6 Hors D'oeuvres


6 eggs, preferably not farm fresh (farm fresh eggs don't peel well!)

1 ounce mayonnaise (we like Dukes or Kewpie)

2 teaspoons smooth Dijon mustard

2 teaspoons pickle juice (bread-and-butter pickle juice, preferably)


1 red bell pepper, roasted, peeled, seeded, and finely chopped

2 ounces deli ham, finely diced

1 teaspoon finely chopped fresh parsley

Hot sauce and course salt, for seasoning

1.  In a large saucepan, combine the eggs and enough water to cover by 2 inches.  Bring to a boil, then remove from heat.  Let the eggs sit in the hot water for 8 minutes, then transfer to an ice bath to stop the cooking process.

2.  Gently roll the eggs on a flat surface to crack the shells.  Peel the eggs and halve them lengthwise.  Remove the yolks and place in a small bowl.  Add the remaining ingredients, seasoning to your liking with the hot sauce and salt.  

3.  Spoon the yolk mixture back into the whites, and serve right away or refrigerate and serve chilled.