DEVILED EGGS
24 stuffed eggs
Hard-boiled eggs are a blank slate for adventurous cooks. This is Marion’s husband’s formula, but you may moisten the egg yolks with a vinaigrette, sour cream, softened butter, or even pickle juice—you may also stuff Pickled Eggs. For other flavorful excursions see Additions to Deviled Eggs.
Prepare and peel:
- 12 Hard-Boiled Eggs, cooked until the yolks are set
Cool and peel as directed. Halve the eggs lengthwise. Remove the yolks carefully, so as not to damage the whites. Crush the yolks without packing them and mix them in a bowl with:
- ⅓ cup mayonnaise
- (1 tablespoon mild, tomato-based chili sauce)
- (1½ teaspoons curry or chili powder)
- ½ teaspoon black pepper
- ½ teaspoon salt or celery salt
- ½ teaspoon dry mustard
Put the filling in the whites using a small spoon or, for elaborate effects, a pastry bag fitted with a plain or star tip. Chill for 30 minutes before serving. Garnish with:
- Sweet paprika or smoked paprika