4 . Deviled Eggs

Why wait till your next party to serve this great hors d'ouervre?

How To Cook Perfect Hard Boiled Eggs

Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.

Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.

To Peel Your Hard Boiled Eggs

With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.


Simple Deviled Eggs

6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Crunchy Garden Vegetable Deviled Eggs

6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.

Breakfast Deviled Eggs

12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped

Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.