DEVILED EGGS

If nothing else in this magazine tickles you, this trick shows how to slide your hardboiled eggs right out of the shell. No more splintered shell-peeling nightmares, no more trying to find the membrane under running water… now you have every reason to go back to making this classic American throw-back appetizer – and any other recipe calling for hard boiled eggs – it’s EGG-CELENT!

Ingredients

6 eggs, preferably free range, or even better local and farm raised

2 tablespoons mayonnaise or ranch dressing

1 rounded teaspoon chives, fresh or dried. I use some of each, for a little razzle-dazzle in texture and appearance

½ capful A1 sauce (Do not hold the bottle over the egg mixture)

½ teaspoon mustard

Dash of celery salt if available (Works great in tuna salad, also)

Dash of Pink Himalayan, or any salt, finely ground

Dash of tri-color peppercorn, or any black pepper, finely ground

½ teaspoon onion powder – I can’t live without it

Method Servings 4

1. Bring eggs to temperature awhile.

2. Place whole eggs in a small-medium pot of lightly simmering water – just enough to cover the eggs by about an inch. The cold-water technique is inferior to starting them in hot water.

3. Add a capful of white vinegar to the water. This helps prevent cracking. Poking a hole is unnecessary.

4. Then turn on heat to med-high and roll them in a boil for 10-12 minutes. Do use a timer.

5. Plunge into ice water. This prevents the big “dimple” at the bottom of your eggs.

6. Once the eggs have nearly cooled, giving yourself plenty of elbow room and space on a chopping board, firmly and carefully bring a large knife straight down through the egg. It will easily split in half.

7. Gently use a spoon to separate the egg from the shell, which should pop out with little help.

8. I slice them in the center horizontally rather than vertically… they seem more approachable and fun.

9. Using the help of the teaspoon, when needed, gently pop out the yolks into a medium size glass or metal bowl. Then add the rest of the ingredients, reserving some chives for garnish.

10. Using a fork, stir together ingredients completely; break up all the bits. If too dry, add a tad more mayo.

11. Taste – JUST a bit – because you will want to eat all of it! And there is only just enough to fill these delicate eggs whites for your guests. You will likely not need any more seasoning; I find this to be a perfect flavor blend for delicate eggs.

12. Using all the gentle care you can, spoon and tuck the filling into the egg. Make sure that they don’t get top-heavy, fill the hole and then if you have extra, add a little to the top. Don’t press down or you’ll break the egg white.

13. Garnish lightly with fresh chives.

14. If desired, dot VERY LIGHTLY with Turkish Paprika, or for more zing, a little cayenne pepper or red pepper flakes to top the filling. It takes so little to ruin the flavors of the dish that I avoid this step. The only way to get this wrong is just by not making enough! They magically disappear. Double this recipe for 24 irresistibly stuffed halves. Pack well when traveling with these darlings to your next potluck dinner.