So Joe and I got to playing with the video camera early this spring, just to have some fun. (Please excuse awkward editing moment.) Also, it’s a bit on the longish side (6:30) so if you want to cut to the chase, the point of this thing happens between 2:30 and 3:10 minutes.

I love deviled eggs, but after making this video I realized that there was no reason you even have to go through the rigmarole of mixing the yolks and mayo and mustard and piping all that into halved whites.  For a last minute deviled egg, just top it with the same ingredients.

Last minute Deviled Eggs

6 ounces mayonnaise (see video above for technique)

1 tablespoon minced shallot macerated for 10 minutes in 1 tablespoon lemon juice, then strained

2 teaspoons Dijon mustard

1/8-1/4 teaspoon cayenne

4 hard cooked eggs, peeled and quartered

Combine the mayo, shallot, Dijon, cayenne and stir to combine.  Serve in a ramekin with the eggs on the side.

Here’s a close up of the mayo itself. Oh, and it’s important to note that some hand blenders blades may not reach the yolk. If this is the case, use the whip attachment. Works just as well, but you don’t get that outboard motor effect. And wrap a towel around the base of the glass to keep it still, which, as you can see, I failed to do.