Deviled (Stuffed) Eggs

Deviled (Stuffed) Eggs

Makes 4 servings

Time: 5 minutes with precooked eggs, 20 with raw eggs

There are standard deviled eggs---the yolks mashed with mayonnaise and mustard---and there are dozens of possible variations. I give a couple of them here, but you can use almost any herb, spice, or other seasoning in the mix. Make lower-fat deviled eggs by replacing the mayonnaise with low fat yogurt.

4 hard-boiled eggs

Salt to taste

2 T mayonnaise, preferably homemade

1 t Dijon mustard, or to taste

� t cayenne, or to taste

Paprika or minced fresh parsley leaves for garnish

1. Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks. 2. Mash the yolks with salt, mayonnaise, mustard, and cayenne. Taste and adjust seasoning. Spoon the filling back into the whites. (If  you are making a lot of deviled eggs and want them to be especially   attractive, use a pastry bag to pipe them back into the whites.) 3. Garnish and serve, or cover and chill, well wrapped, for up to a  day before serving.

Anchovied Eggs:

In step 2, substitute 1 T olive oil for the mayonnaise; mash 2 or more minced anchovies with the yolks. Garnish with a piece of anchovy fillet and a couple of capers.

Herb-Stuffed Eggs:

In step 2, substitute 1 T olive oil for the mayonnaise. Add � t finely minced garlic, 2 T minced fresh parsley leaves, 1 T drained and chopped capers (optional), and 1 t minced fresh tarragon leaves or 1 T minced fresh basil leaves. Garnish with parsley sprigs or small basil leaves.

Eggs Stuffed w/Spinach

This makes enough stuffing for at least 8 eggs; it is very, very good, and quite attractive as well. Steam or parboil 6 to 8 oz of trimmed spinach; drain, squeeze dry, and chop finely. Mash it, as in step 2, with the egg yolks, � C freshly grated Parmesan cheese, 2 T butter, a tiny grating of nutmeg, salt, and pepper. Taste and adjust seasoning before stuffing the whites.

Cookbook: How to Cook Everything

Author: By Mark Bittman

Typed by: Susan alexanderjamesmom@gmail.com

Contributed by:

 * Catsrecipes Y-Group