Devilled eggs make a great appetizer or snack. If you're thinking boring or "old fashioned" then you haven't tried one of these either in a long time - or ever. They are delicious and a great party food to make ahead of time.
1 teaspoon Dijon mustard
3 tablespoons mayonnaise
dash of Tabasco
Pinch of salt and pepper
¼ teapoon white wine vinegar
1 tablespoon shallot chopped fine (optional)
1 teaspoon (or more) cream or milk
Hard boil, peel and cool 6 eggs.
Slice them carefully in half lenthwise, and scoop out the yolk. Set aside the white.
Put the yolks in a bowl and mash them with remaining ingredients. You want this to be a smooth and spreadable texture; add a little cream or milk as necessary to give it a velvety consistency.
Put the yolk mixture back into the egg white halves. (Ideally you could do this with a piping bag, but in a pinch, just grab any sandwich bag, fill it with the yolk mixture and snip the corner.)
Garnish with paprika or fresh herbs of your choice.