Deviled Eggs                    

Makes 12 stuffed eggs

Ingredients
Place in a saucepan just large enough to hold them snugly:
           6 large, room-temperature eggs

Method
Cover the eggs by one inch with cold water. Put the pan over high heat and bring to a boil. The moment the water comes to a boil, remove the pan from the heat, cover, and let sit for exactly 8 minutes.

To stop the cooking, rinse the eggs under cold water or put them in an ice bath to cool completely.

To shell, gently crack the eggs all over by tapping them gently on your counter top. Roll the cracked eggs between your palms to loosen the inner membrane, making the eggs easier to peel. Starting at the large end of the eggs (there is a small air pocket at the large end that makes for a good starting place), gently peel them.

         Cut the  eggs lengthwise in half. Remove the yolks carefully to a bowl and gently crush and mix them with:
           3 tablespoons mayonnaise, homemade or store-bought
           1 1/2 teaspoons chili sauce
            (3/4 teaspoon curry powder)
           1/4 teaspoon black pepper
           1/4 teaspoon celery salt
           1/4 teaspoon mustard powder

Once the mixture is smooth, spoon it back into the hollowed whites. Or, for dramatic effect, use a pastry bag. Chill for at least 30 minutes before serving. Garnish with:
           Chopped fresh parsley
           Smoked paprika

Joy of Cooking

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