Before I share my Deviled Eggs recipe with you, I have to bring you up to speed on the video my hubby shot that didn’t make this post. Let me start by saying we have been married 24 years and for the life of me, we still get sideways with each other when it comes to joint projects. Here’s how it all started.

I set up the cooking props and Donald worked on setting up the camera and tripod. Once we started shooting the video, Donald transformed into a Hollywood movie director. I had no idea he was so passionate about his free videography duties but once the camera started rolling, Director “Spielberg” was behind the camera giving me queues with finger counting, hand motions and pointing at the camera . I was so distracted; I could hardly concentrate on what I was saying. Now picture me trying to keep a lively attitude with him animating my every move while I’m cutting eggs with a sharp knife. I stumbled through most of the video then I came to a point where I ran out of filling for the last egg shell and Donald blurts out “you have some in the lid”. Needless to say, the look on my face went from Mary Poppins to the Mad Wife so this video was definitely not a wrap. We will film again soon so stay tuned for the video reveal in a future post. Whew, now that I’ve exhaled, here’s my easy deviled eggs recipe that takes ten minutes to prepare.
Ingredients:
7 eggs hard boiled
2 tbs. Mayonnaise
1 tbs. Mustard
2 tbs. Sweet Relish
Dash Hot Sauce
Dash White pepper
Paprika, fresh herbs and capers for garnish

Directions:
Peel eggs immediately after draining the boiling water and cooling the eggs off with cool water. Cut eggs and remove the yolk. Place the yolk in a mixing bowl and the shells on a tray. Mash the yolks with a fork. Add mayo, mustard, relish, hot sauce and pepper. Mix eggs until smooth and creamy. Add a little more of the ingredients if needed. Transfer filling to a piping bag or use a spoon to fill the shells. Garnish with paprika, capers and fresh herbs (I used Tarragon from my herb garden)