Moist Zucchini Pineapple Bread
Lemony Blueberry Buckle

Deviled Eggs


Deviled Eggs

Hint: To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

7 large eggs (cold)

3/4 teaspoon grainy mustard 

3 tablespoons mayonnaise 

1 1/2 teaspoons cider vinegar (or vinegar of your choice)

1/4 teaspoon Worcestershire sauce 

1/4 teaspoon sugar  

1/8 teaspoon table salt  

1/8 teaspoon ground black pepper

1 tablespoon of finely chopped chives 

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 12 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

2. Peel eggs and slice in half lengthwise, discard 2 halves of the worst looking halves. Transfer yolks to fine-mesh sieve and use spatula to press them through sieve and into bowl. Add remaining ingredients, mashing mixture against sides of bowl until smooth.

3. Arrange whites on serving platter and fill with yolk mixture, mounding filling about 1/2 inch above whites. Sprinkle with chives or paprika. Serve immediately.


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