Deviled Eggs

Traditional

            1 dozen     Eggs, hard-boiled

                1 cup     Mayonnaise

                 2 tsp     Vinegar

              ¼ cup     Prepared Mustard

                                                   Salt & Pepper to taste

                                                   Paprika & Parsley to garnish

 

Halve hard cooked eggs lengthwise.  Remove yolks and mash with fork.  Stir in mayonnaise, vinegar, mustard, salt & pepper.  Blend until smooth.

Fill egg white halves with yolk mixture.  Tip: piping mixture in with a pastry bag, is quick, easy, and makes a great presentation.  Garnish with paprika and/or parsley.

 

Makes 12 servings.

Try adding the following to yolk mixture for zesty new tastes and textures.

Bacon & Thyme

             2 slices     Bacon, crumbled
               ½ tsp     Fresh Thyme
                 1 tsp     Prepared Horseradish (optional – for extra kick)

Curry-Cumin

                 1 tsp     Curry Powder
               ½ tsp     Cumin Seeds

Fines Herbes

               ½ tsp     Fresh Tarragon, finely chopped
               ½ tsp     Fresh Parsley, finely chopped
               ½ tsp     Fresh Chevril, finely chopped
               ½ tsp     Fresh Chives, finely chopped

Jim's Advice - top deviled eggs with Caviar and a dab of Crème Fraîche