This is Mama Miche, and today, in my magic kitchen: Deviled Eggs

The deviled egg dates back to ancient Rome, but the devil adjective wasn’t added until the 18th century when deviled was used to describe something spicy or fried. Today, most deviled eggs are mild in flavor but can be kicked up a notch by adding some cayenne or hot mustard. I only use Colman's dry mustard exclusively to devil my eggs. And I don't add any pickle relish or any other nonsense. I've had deviled eggs that way, and they've been okay, but I prefer mine to be relish-free and heavily seasoned with mustard and paprika. Sometimes, I top it with crispy bacon. Sometimes, I top it with a slice of avocado or some Everything but the Bagel seasoning; sometimes, I get crazy and load it with all of the above and, of course, my standby, our Twice Stolen Spice™.

Today in My Magic Kitchen we are making a popular treat that we serve at our parties. There are many recipes for bacon-wrapped smokies and they’re all very simple. You can just wrap the smoky with the bacon and leave it at that. I mean it’s bacon for God's sake! It’s perfect as it is, right? The Memphis Mojo Rub™ can be used in so many ways, it’s not just for smoking meats, and it really adds so much to this recipe. You can have a touch of maple syrup for your favorite barbecue sauce, which will soon be Jeffro’s own sauce when we bring it to a store near you.

We started calling this crowd-pleasing appetizer favorite “Sin In Damnation” because it is an artery clogger and it’s definitely not kosher. They are so cute, bite-sized, and tasty so it’s easy to overindulge. Never do I recommend doing that. With anything this addictive, exercise caution and moderation. That old expression “too much is never enough” does not apply here! In my experience, it never applies. There is such a thing as too much of a good thing. A little bit of sin in damnation is good for the soul, but too much is bad for the butt!