Deviled (Stuffed) Eggs

== Description ==
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.
* Contributed by Catsrecipes Y-Group
* Source: How to Cook Everything, by Mark Bittman
* Typed by: Susan alexanderjamesmom@gmail.com
* Time: 5 minutes with precooked eggs, 20 with raw eggs
* Makes 4 servings
== Ingredients ==
* 4 hard-boiled eggs
* salt to taste
* 2 tbsp mayonnaise, preferably homemade
* 1 tsp Dijon mustard, or to taste
* ½ tsp cayenne, or to taste
* paprika or minced fresh parsley leaves for garnish
== Directions ==
# Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
# 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).
# Garnish and serve, or cover and chill, well wrapped, for up to a day before serving.
== Variations ==
* Anchovied Eggs : In step 2, substitute 1 Tbsp 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 Tbsp olive oil for the mayonnaise. Add ½ tsp finely minced garlic, 2 Tbsp minced fresh parsley leaves, 1 Tbsp drained and chopped capers (optional), and 1 tsp minced fresh tarragon leaves or 1 Tbsp minced fresh basil leaves. Garnish with parsley sprigs or small basil leaves.
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Category:Cathy's Recipes
Category:Hard-boiled egg Recipes
Category:Mayonnaise Recipes
Category:Dijon mustard Recipes
Category:Anchovy Recipes
Category:Caper Recipes
Category:Garlic Recipes
Category:Tarragon Recipes
Category:Basil Recipes