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| Deviled Eggs |
| You can never have too many deviled eggs Ingredients 12 eggs Hellmann's mayonnaise Lawry's seasoned salt red wine vinegar sweet paprika, for garnish Method Place the eggs in a sauce pan large enough for all of the eggs to sit on the bottom. Cover the eggs with fresh cold water. Put a lid on the pan and set over high heat. When the water begins to boil and steam starts to escape from the pan, remove the pan from the heat and let it sit, covered, for 14 minutes. Drain the eggs and then plunge them into a large bowl of ice water. Refrigerate for 1 hour. Crack and carefully peel the eggs and pat dry. Slice each egg in half lengthwise and remove the yolk to a medium bowl. Reserve the hard-cooked egg whites while you prepare the filling. Mash the yolks to a fine crumb with a fork. Make sure there are no lumps. The best deviled eggs have a mousse-like filling. Use two forks to facilitate crumbing. Add enough mayonnaise to make a smooth paste. Season with the seasoned salt and red wine vinegar to taste. The filling should be tart, but not too tart. Use a small teaspoon to fill the halved egg whites with the egg yolk mousse. Garnish the mousse mixture with paprika. Cover and refrigerate 1 hour. |