r e c i p e
Devilled Eggs

   6 hard-cooked eggs

   1/4 c (light) mayonnaise
   1 tsp mustard
   1 tsp horseradish sauce (err on the side of excess)*
   vinegar (red wine?)*
   1/2 tsp salt
   1/4 tsp pepper
   dill

   Garland plate with assorted bitter greens, including:
   toast*
   cream cheese*

   Pour la digestion, serve with:
   boxed Burgundy*

 
2017 erikkennedy.com