On Aug. 20, we ran a feature on devilled eggs, including a recipe provided by The Associated Press and appearing to be from Debbie Moose, author of the book Deviled Eggs. The recipe, which called for a large amount of mayonnaise, was not from Moose. She says you should use no more than 1/2 tbsp (7 mL) mayonnaise per egg yolk when making devilled eggs. Here is her favourite classical recipe.

Ma-Ma's Deviled Eggs

Makes 12 pieces

"My grandmother Ruth Link Shaw of Statesville, N.C., kept a perfect house and made perfect food while wearing aprons that covered her whole body like welder's garb--not that she ever got a spot on one of them.

"And she never wanted anyone to know exactly how she produced those divine pound cakes and crispy fried chicken, so she never wrote down a recipe. But you can't keep a good devilled egg secret, so I recreated her tart, creamy treats from my memory and from talking with other members of my family. You should make these very smooth, just like my Ma-Ma did."

q6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl

* 2 tbsp plus 2 tsp (30 plus 10 mL) mayonnaise

* 1 tbsp (15 mL) prepared yellow mustard

* 2 tsp (10 mL) distilled white vinegar

* 1/4 tsp (1 mL) salt, or to taste

* 1/4 tsp (1 mL) black pepper, or to taste

* Paprika for garnish

Combine the thoroughly mashed yolks and mayonnaise, then stir in the mustard and vinegar. Stir in the salt and pepper, then taste and adjust if necessary. Stir well with a spoon to achieve a creamy texture.

Fill the whites evenly with the mixture and garnish each egg half with paprika.

Approximate nutrition per piece: 60 calories, 5 g fat, 3 g protein, 0 g carbohydrates, 0 g fibre

-- Excerpt from Deviled Eggs:

50 Recipes From Simple To Sassy,

by Debbie Moose (The Harvard Common Press, $17.95)