Deviled Eggs

makes 8 pieces

NOTE: In some eggs, the yolks set very close to the bottom of the whites and it is difficult to remove the yolks and still keep the whites in tact as a serving vessel. For this reason, we boil five eggs, using the yolks from all five but discarding the white from one egg, figuring that one egg is likely to have this problem.

You may double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water. The eggs can be boiled one day in advance. After piping in the egg yolk mixture, however, they can be refrigerated for only up to two hours before serving.

INSTRUCTIONS:

1. Place eggs in medium saucepan, cover with 1 inch water, and bring to a boil over high heat. Remove pan from heat, cover, and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and 1 tray of ice cubes (or equivalent).

2. Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Following figures 23 and 24, peel eggs and then slice in half lengthwise. Remove yolks and place in small bowl. Place whites on platter, discarding two halves that look the worst, and set aside.

3. Mash yolks with fork until no large lumps remain. Add mayonnaise, butter, mustard, vinegar, Worcestershire sauce, salt, pepper, and Tabasco, and blend with wooden spoon until well mixed.

4. Fit pastry bag with medium star tip. Fill pastry bag with egg yolk mixture. Pipe yolk mixture into reserved egg halves, mounding filling slightly above egg halves (see figure 25). Sprinkle ¹/₄ teaspoon chives over each egg half. Serve.