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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Monday, April 12, 2010

Deviled Eggs (from Art Smith's BACK TO THE TABLE)

Makes 24 deviled eggs

Wherever people bring something to eat to a gathering, you can be sure there will be a plate of deviled eggs.
Here's a classic recipe.

12 large eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon minced sweet pickle
Dash of Worcestershire sauce
Salt and freshly ground black pepper
Hot red pepper sauce
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish

Place the eggs in a large saucepan just large enough to hold them in a single layer. Add enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle, but still warm, peel the eggs. Cool

Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, pickle, and Worcestershire sauce. Season to taste with salt, pepper, and hot sauce.

Transfer the yolk mixture to a pastry bag with a 1/2-inch-wide opening. (If you wish, fit the bag with a 1/2-inch star tip before filling.) Squeeze the yolk mixture into the hollows in the whites, and place on a serving platter. Sprinkle the filling with the parsley, and then the paprika. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 8 hours. Serve chilled.

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