Haha! Hellman's mayo! I wondered why you guys weren't mentioning using mustard and vinegar in yr deviled eggs! You are supposed to make yr own mayo using about 1/2 cup of oil (salad, olive or booth mixed) per large egg yolk. The mustard is supposed to help it set up and the vinegar gives it zing. Add extra Dijon mustard (many use regular, yellow English mustard) and you will have oeufs Dijonaise and can charge more for them! If you want to be really fancy, stick the egg halvesa back together, pour some of the Dijonaise sauce over them and serve them with a nice mushroom salad. Use white wine vinegar for the mayo and red wine vinegar for the mushrooms.Bon appetite!
Why make yr own instead of just getting it out of a jar? I guess it's like the difference between a Chinese mantis and that other kind that we are no longer allowed to mention!
Zoe: Don't forget the hot chocolate!