Well, I finally leave Iraq shortly and we had my going away party last night. Normally, our cookouts are pretty much meat only affairs, maybe some chips.
One thing people always love and you can make from items appropriated from the mess hall is deviled eggs. This is an ad hoc recipe, I had no measurement tools, everything is done to taste.
Hard boiled eggs
Packets of mustard
Depending on how many eggs you want, ask a number of people to go to the mess hall and get to-go plates filled with hard boiled eggs. Grab a handful of mustard packets and stuff in pockets. Grab full mayo jar and hide in cargo pants pocket. Pour some paprika in a soft drink cup. Salt and pepper can also be had from the mess hall, but I had some I bought at the PX. The PX only sells Miracle Whip, a substance that has nothing to do with Mayonnaise no matter how many times people have tried to pass it off as such. Also helpful is to “borrow” a real fork from the mess hall. That goes in cargo pocket, too.
Now, mess hall hard boiled eggs are always going to be over cooked. No matter, they still make decent deviled eggs. You also find more eggs than normal with the yolks up
against the shells. Plus, after they are cooked, they are rough handled and put in buffet serving trays. Lots of already broken shells and damage to the whites. You just live with what you have, they still taste good.
Peel eggs, being careful to get the membrane and not damage the egg whites. Wash all the peeled eggs to get rid of any shell fragments. Then, cut eggs in half and remove the yolks and set aside. Note that, with damaged eggs, you want to slice them so the ugly parts and areas where there are holes will be on the bottom of the finished product. Set egg white halves aside in their serving containers, in my case, a Tupperware container and three Styrofoam to-go plates. I had a lot of eggs.
I also didn’t have a mixing bowl, so had to use a small plastic bowl to work the yolks, therefore it was done in stages.
Put some yolk in the bowl, leaving room to work on the yolks without spilling them all over the place. Add two packets of mustard, sprinkle some salt and pepper, and start with a couple of tablespoons of mayonnaise. Using a fork to start with, start mashing and mixing the ingredients. Switch to a spoon to get a more creamy texture. Taste and add ingredients as needed to suit you. I always added more mayo and sometimes more salt, pepper, and mustard. Mix and taste, mix and taste.
Now, fill the egg white halves with the yolk mixture, a nice heaping portion for each. Repeat this process until all the yolks are done and all the egg white halves are filled. Sprinkle a little powered paprika on each egg. Enjoy.