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Deviled Eggs


Everyone loves deviled eggs.  These are a family favorite for Thanksgiving and Christmas dinner.  This recipe is a combination of a recipe out of Better Homes and Gardens and a cooking calendar that Lori gave Carl for Christmas one year.

8 hard boiled eggs, cooled and shelled
4 TBL mayonnaise or sour cream
4 tsp minced herbs such as chives, tarragon, parsley or basil
2 to 4 TSP Dijon mustard, to taste
1 tsp vinegar
2 tsp minced onion
½ tsp salt
¼ tsp Worcestershire sauce
¼ tsp ground black pepper

BOILING EGGS:  Place the eggs in a pot of cool water.  Place on stove burner and bring to an easy boil.  Turn the burner off, leave on the burner, cover, and wait 15 minutes.  Fill a bowl with ice water and place the eggs in it to cool.

PEELING EGGS:  Peel eggs as soon as they are cool enough to handle.  Return to ice water to thoroughly chill.  Take an egg from the bowl and gently tap it against a counter.  Rotate it as you go, with the intention of cracking as much of the surface of the shell as possible.  When you've cracked everywhere there is to crack, take the egg and roll it gently between the palms of your hands.  This will help to loosen the membrane just under the fragmented shell.

Now turn the egg until you find where the air space was.  It will be easy to spot because there will be a convenient gap between the shell and the white beneath.  Submerge the egg in the cold water and start peeling from this spot.  With practice you'll be able to take the entire shell off in a long strip-just like peeling an orange.

FILLING EGGS:  Slice the eggs lengthwise and carefully remove the yolks, leaving the whites intact.  Place the yolks in a bowl, mash, and add the remaining ingredients.  Spoon the filling into the whites, mounding it slightly to resemble a whole egg.  Keep the eggs refrigerated until serving time.  Lightly sprinkle the eggs with paprika as decoration.


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