Recent Recipes

No-Stuff Deviled Eggs

2 ½ tablespoons mayonnaise or Greek yogurt

1 ½ tablespoons Dijon mustard

dash (or more) hot sauce

4 hard-cooked eggs, peeled

24 round buttery crackers

Garnish: paprika, black pepper, kosher salt, and fresh dill

Stir together mayonnaise, Dijon mustard, and a dash of hot sauce in a small bowl.

Using an egg slicer or chef’s knife, cut each egg crosswise into 6 slices. (For clean slices, dip knife into hot water and wipe clean often.)

Dollop ½ teaspoon mayonnaise mixture onto round buttery crackers. Top each cracker with 1 egg slice. Garnish each slice with a sprinkle of paprika, black pepper, kosher salt, and fresh dill.

Yield: 24 servings