Tuesday, August 26, 2008

Deviled Eggs

Start to Finish: 35 minutes Makes: servings
6 Hard=cooked Eggs
¼ cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1-teaspoon vinegar
Paprika or parsley sprigs (optional)
Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. If desired, garnish with paprika or parsley.

Italian-Style Deviled Eggs: Prepare as above, except omit mayonnaise, mustard, and vinegar. Stir ¼ cup bottled creamy Italian salad dressing and 2 tablespoons grated Parmesan cheese into mashed yolks; mix well.
Greek-Style Deviled Eggs: Prepare as above, except fold 2 tablespoons feta cheese, 1 table-spoon finely chopped pitted calamari olives or other pitted ripe olives, and 2 teaspoons snipped fresh oregano into yolk mixture. If desired, season with black pepper.

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