Ascenion Eggs

'Cause you can't have Deviled Eggs for Easter.

A Dozen Yard Eggs

Dukes Mayo

Mustard

Red pepper

Red wine vineagar

1). Boil the eggs a good ten minutes or so.  They'll be green but the mustard will fix it, and they'll peel nicely.

2). Peel the eggs

3) Slice the peeled eggs in half and put the yols in a medium bowl.  

4). Pour about a half cup of vineagar on the yolks and start mashing.

5). Add a dollop of Dukes and a slug of Dijon.

6). Mash some more

8). Add the pepper, and maybe some salt.  Use more vineagar.

9). Keep mashing.

9). You can now cover the bowls and keep them until time for dinner, even if it's a couple of days.

10) .  Assemble.  Garnish with dill in season.  If you have it, put the paprika down and back away slowly.