TIPPLE + ROSE’S DEVILED EGG SALAD

Chef Calavino Donati uses this simple, supercreamy egg salad to build tea sandwiches with arugula or watercress. To flavor the spread, she uses her own Urban Cannibals brand seasoning, which can be found in the Virginia-Highland tearoom. However, you may use truffle salt, celery salt, paprika or any salt, pepper or spices of choice. You could also add olives, capers or pickles. Donati’s method of boiling eggs (or not boiling them) yields gently cooked, incredibly soft eggs.

6 large eggs 1/4 cup Duke’s mayonnaise 1/2 tablespoon Dijon mustard Salt and pepper or any gourmet salt or seasoning of choice (Donati suggests 1/2 tablespoon Urban Cannibals Bodega Seasoning and 3/4 teaspoon Urban Cannibals Santa Fe

Smoke Seasoning)

Place eggs in a pot. Cover with cool water by about 1 inch. Bring to rapid boil over high heat. Remove from heat, cover, and allow eggs to sit for 15 minutes.

Drain eggs from water, and cover them in ice until cooled. (If you do not have enough ice, run cold water over the eggs until completely cooled.)

Lightly tap the bottom of the eggs; then gently roll, adding a slight bit of pressure to crack the shells. Peel and rinse.

Chop the eggs, and place in a mixing bowl. Add mayonnaise, mustard and seasonings. Taste and adjust for seasonings. Makes: About 1 3/4 cups, enough for 6 to 8 finger sandwiches.

Per 2-tablespoon serving: 59 calories (percent of calories from fat, 81), 3 grams protein, trace carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 92 milligrams cholesterol, 59 milligrams sodium.