Yankee Deviled Eggs

Yankee Deviled Eggs
Real southerners (who abound in my friend circle, for some reason) don’t use sugar, and call my eggs Yankee with some real derision. But then, they eat every single one so I don’t worry much about what they say. And I am leaving out the boiling, peeling, slicing bits, as I know you know all of that already.
  • 1 dozen old eggs . . . at least a week old (Fresh eggs don’t peel worth a darn)
  • 4 scallions, finely chopped
  • 1 tablespoon sugar
  • 2 teaspoons-ish mayonnaise
  • 1 teaspoon mustard
  • Salt and freshly ground pepper
  1. Thoroughly mix egg yolks, scallions, sugar, mayo, mustard, and salt and pepper.
  2. Refill eggs and watch the crowd gobble ­’em up.
  3. (Add a little crisped pancetta for fancy bacon and eggs.)


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