| Deviled eggs have earned their niche in the | | | | recipe you choose, the eggs will be a welcome |
| finger-food hall of fame. One of the reasons they're | | | | alternative to deep-fat-fried snack foods. |
| so popular is that they can be varied in so many | | | | Dilly Deviled Eggs |
| ways. For your next barbecue, patio party or picnic, | | | | 6 appetizer servings |
| why not go beyond the traditional filling flavorings of | | | | 1/2 cup shredded cucumber (about 1 medium) |
| mayo, mustard and pickle relish? Experiment with a | | | | 1 teaspoon salt |
| little taco sauce and chili powder or Parmesan cheese | | | | 6 hard-cooked eggs* |
| and pesto to create your own signature deviled eggs. | | | | 1/4 cup dairy sour cream |
| For mussless, fussless deviled eggs, simply place the | | | | 1/4 teaspoon dill weed |
| yolks in a 1-quart plastic food-storage bag along with | | | | Carrot, radish and celery garnishes,optional |
| other filling ingredients. Gently squeeze the air out of | | | | Thoroughly combine cucumber and salt. Let stand 15 |
| the bag and seal the bag. Knead until everything is | | | | minutes. Drain well, pressing out excess liquid. Set |
| smooth and well blended. When you're ready to fill | | | | aside. Cut eggs in half lengthwise. Remove yolks and |
| the egg white halves, push the yolk mixture toward | | | | set whites aside. Mash yolks with fork. Blend in sour |
| a corner of the bag and snip about 1/2 inch off the | | | | cream and dill weed. Stir in drained cucumber. Refill |
| corner. Squeezing the bag gently, fill the egg whites | | | | whites, using one heaping tablespoon yolk mixture for |
| with the yolk mixture. If you're pressed for time, | | | | each half. Garnish platter with vegetable garnishes, if |
| prepare the deviled egg mixture the day before and | | | | desired. |
| refrigerate it right in the bag. In addition to the | | | | *To hard-cook, place eggs in single layer in saucepan. |
| prepare-ahead convenience, this will allow time for | | | | Add enough tap water to come at least 1 inch above |
| the flavors to blend. | | | | eggs. Cover. Quickly bring just to boiling. Turn off |
| To tote your eggs to a gathering, pack the egg | | | | heat. If necessary, remove pan from burner to |
| white halves in a separate sealed container from the | | | | prevent further boiling. Let eggs stand, covered, in |
| bagged yolk mixture. Transport both containers in an | | | | the hot water about 15 minutes for Large eggs (12 |
| insulated bag or cooler with ice or commercial coolant | | | | minutes for Medium, 18 for Extra Large). Immediately |
| to keep the eggs cold (40 degree F or lower). Pack a | | | | run cold water over eggs or put them in ice water |
| small set of scissors to cut off the bag corner so | | | | until completely cooled. |
| you can pipe the yolk mixture into the egg white | | | | To remove shell, crackle it by tapping gently all over. |
| halves on site. | | | | Roll egg between hands to loosen shell. Peel, starting |
| No inspiration for a new deviled egg creation? Then, | | | | at large end. Hold egg under running cold water or dip |
| add a refreshing pizzazz to your eggs with sour | | | | in bowl of water to help ease off shell. |
| cream, cucumber and dill. Whichever deviled egg | | | | |