Classic deviled eggs

I had a lot of leftover eggs from yesterdays brunch and made a few Deviled eggs.
The first time I tasted this or recollect tasting them was when I lived in The US. To me even though I tasted them for the first time in the 1980’s, this snack represent the 70’s.  I am so wrong it turns out that these filled eggs date back to Roman times. The reason why it’s called deviled / devilish is that they were considered hot was the mustard that they started using sometime in 1800 or 1900. You can use any ingredient you want as mayonnaise or equivalent is one of the main ingredients.
12 deviled eggs
6 eggs
0,5  dl mayonnaise
1/2 tbsp finely chopped(almost minced) onion
1 tsp hot mustard.
1 teaspoon finely chopped gherkins
Sugar, salt and pepper to taste
Paprika powder
Hard boil the eggs and let them cool.
De  shell the eggs and slit them i two length wise, scoop out the yolks and place them in a bowl.
Mash the yolks and add mayo, onions, mustard and gherkins, mix them together and add a bit of sugar, salt and pepper to taste.
Pipe or spoon the filling back into eggs and drizzle some paprika powder on top and garnish with something green.


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