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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

04.09.2001

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tasty morsels : 
Deviled Eggs
This classic hors-d'oeuvre makes a very pretty, delicious party appetizer, or a nice elegant picnic snack. This basic recipe can accommodate many variations -- a teaspoonful of Dijon mustard may be added, and fresh herbs mixed in with the yolks. Make sure your eggs are truly  hard-boiled (cook in boiling water for at least 13 minutes), and please, use real mayonnaise, not Miracle Whip. If you want to cut the fat content a bit, substitute some of the mayonnaise (no more than half) with nonfat sour cream or yogurt. 


ingredients
4 hardboiled eggs
2 Tbsps. mayonnaise
cayenne pepper, salt and fresh ground pepper to taste
paprika and parsley for garnish
time 
30 minutes

yields

1. Carefully peel the hardboiled eggs. Slice each egg in half, lengthwise.
2. Scoop out the egg yolks and place them in a bowl. add mayonnaise, cayenne pepper, salt and pepper and stir well to combine. 
3. Fill each egg white half with the yolk mixture. If you're feeling fancy, pipe it in using a pastry decorator. Chill eggs for at least one hour.
4. Sprinkle each egg with chopped parsley and a smatter of paprika. Serve.

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egg salad 

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