Devilishly Deviled Eggs {w/ recipes}

The right deviled egg recipe can turn you into near celebrity status in one perfectly planned summer picnic. Ok, maybe that's an exaggeration. But deviled eggs, when done right, are a crowd-pleaser. When wrong, well... you're more likely to become infamous.

The way I see it, there are three types of deviled eggs.

You've got your tangy, vinegar-y egg. 

The spicy, mustard-y egg. 

And then there's the sweet relish egg. Yuck! Let's just say, that's not my favorite. 

My recipe today is for the spicy, make you go "whoa", mustard deviled egg. The secret? Ground mustard powder. And A LOT of it. 

Devilishly Deviled Eggs makes 24

1 dozen eggs
1/4 c sour cream
3 T mayonnaise
1-2 T (Tablespoons) ground mustard powder
salt to taste
paprika for garnish

1. Hard boil eggs. Add baking soda to the water to make the eggs easier to peel. Allow eggs to cool in a cold water bath and then peel eggs and slice in half long ways. Remove the yolks and place in a bowl.

2. Add source cream, mayonnaise and ground mustard powder to the yolks and mix until blended. Ground mustard powder is much more potent than prepared mustard, even compared to spicy dijon types. So add at your own risk. My husband likes them with lot's of mustard, but you may want to try it and add more as you go. Add salt if you'd like.

3. Add yolk mixture to the egg halves and sprinkle with paprika. Serve to hungry people and enjoy!

*This post first appeared on Never the Same Spice Twice.