Sold My Soul to the Deviled Eggs

Martha Foose, Viking Cooking School

6 eggs, halved lengthwise

1 teaspoon vinegar

1 Tablespoon mayonnaise

1 Tablespoon sour cream

1 teaspoon prepared mustard

1 teaspoon finely chopped

dill pickle relish

2 tablespoons diced pimento

1 tablespoon fresh dill

1 tablespoon fresh parsley

Place eggs and vinegar in a large saucepan. Cover with cold water. Bring water to a light boil. Reduce to simmer. Begin timing at this point. Cook eggs 12 minutes. Cool eggs in cold water. In a small bowl using a fork, combine egg yolks, mayonnaise, sour cream, prepared mustard, and relish. Spoon or pipe filling into egg whites. Sprinkle with pimento and parsley and dill.

Deviled Eggs with Lemon, Capers and Herbs

6 hard-boiled eggs

3 tablespoons sour cream

1 1/2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon minced drained capers

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons grated lemon peel

1 / 8 teaspoon cayenne pepper

Chopped fresh parsley, for garish

Boil and shell eggs (see method above). Cut in half lengthwise. Transfer yolks to a medium bowl and mash with a fork. Mix in all ingredients except herbs. Season well with salt and pepper. Spoon or pipe filling back into whites. Sprinkle with chopped parsley.

Avocado Deviled Eggs

 10 hard-boiled eggs

1 avocado, peeled and pitted

2 teaspoons freshly squeezed

lemon juice

1/4 cup mayonnaise

Salt and pepper, to taste

Chopped fresh cilantro, optional

Boil and shell eggs (see method above). Cut in half lengthwise. Transfer yolks to a food processor. Add avocado, lemon juice and mayonnaise and pulse until smooth. Season with salt and pepper. Transfer mixture to a strong Ziplock or pastry bag. Carefully pipe mixture into egg whites. Cover with plastic wrap and refrigerate up to 2 or 3 hours. Sprinkle with chopped fresh cilantro, if desired, just before serving.