Tuesday, April 5, 2011

Deviled Eggs

6 hard-cooked eggs, halved lengthwise
2 tsp. prepared mustard
1 ½ tsp. Worcestershire sauce
2 tsp. lemon juice
¼ tsp. salt
1/8 tsp. pepper
¼ cup mayonnaise (I use Miracle Whip Salad Dressing)

If you want the eggs to be tender, do not hard boil them. “Coddle” them instead by placing them in a sauce pan and covering them with cold water. Heat until the water boils. Then remove from heat. Cover the pan. Let stand off heat 25-30 minutes. Cool eggs under cold water. Crack the shells slightly and let them set in the cold water for about ten minutes. This stops them from overcooking and getting dark yolks and also makes them easier to peel. After peeling, cut them in half lengthwise and scoop out the yolks. Set the whites aside.

Mash the yolks and mix with the rest of the ingredients. A potato masher works well. Then spoon the mixture back into the egg white halves. Garnish with parsley and/or sprinkle with paprika for more color and better presentation.

Optional ingredients: flaked tuna, sour cream in place of mayonnaise, chopped shrimp, crisp cooked bacon bits, deviled ham, shredded cheese, flaked salmon.

12 servings

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