Al’s Devilled Eggs

My good friend in San Francisco, Al, likes to make this yummy Devilled Eggs. He brought them once to my Graduation BBQ Picnic at the Golden Gate Park and within a few minutes they were all gone. They are so good that I begged him to share me the recipe. Now, I don’t have to fly down to San Francisco to taste your famous Devilled Egg. Thank you, Al! I copied and pasted the instructions from Al’s email. See below:

INGREDIENTS:

12 pieces of eggs

1 teaspoon of vinegar

3-4 teaspoons of mayonnaise

2-3 yellow mustard

cashews - crushed

scallions - chopped

INSTRUCTIONS:

Put a dozen eggs in a pot of water and bring to a slow boil. Boil for ten minutes. Rinse the eggs in cold water and then remove the shells. Slice the eggs in two and put the cooked yolks into a bowl. Add a teaspoon of vinegar, three or four teaspoons of mayonnaise and two or three teaspoons of yellow mustard. Mix it all together and taste. If you like it mild, add a bit more mayo. If you like it tart, a bit more mustard. Add crushed cashews and some chopped green onions. Mix it up again and spoon the filling into the eggwhite halfs.

Ready to serve.