I made this meal pretty soon after returning from Paris with our French dijon mustard by Maille. The recipe comes from The Splendid Table's How to Eat Supper, and I must say that it wasn't disappointing. None of the previous recipes from this cookbook have been disappointing. I really, really enjoyed this light salad with high protein. I suppose I have to add high cholesterol, too, due to the whole egg, but only about half of the yolk survives as the rest of the of the room is taken up by onion and garlic and seasoning. The rest of the yellow mixture is used in a salad dressing, but we passed on the dressing and used the mixture as part of egg salad lunches for the following day. . .well, at least one of us got it.

The hardest things about making these deviled eggs was that a) the oil made them slip off the spoon when I tried to turn them in the skillet and b) the uneven, thin whites tried to break when I stuffed them. But I made it work, enjoyed my time in the kitchen, and loved every second I was chowing down. I highly recommend this addition to a salad or to anything else.

Cost to Make Deviled Eggs

• $0.58 Eggs (2 each, from Costco)
• $0.25 Lettuce (Publix box, 2 for $5)
• $0.62 Tomato (Costco)
• $0.09 Dijon Mustard (Paris, paid for in euros)
• $0.24 Parsley, dried (Publix)
• $0.04 Garlic (Publix)
• $0.13 Mayonnaise (Publix, buy one, get one free)
• $0.10 Olive Oil (Publix, buy one, get one free)
• $0.17 Onion (Costco)
• $0.07 White Balsamic Vinegar (Trader Joe's)
• $0.04 Salt and Black Pepper (Publix)
• $2.33 Total with some leftover stuffing