Deviled Eggs 2 - eggs

Method

• Place the eggs in a pot of cold water and bring the water to a gentle boil.
• As soon as it boils, remove from the heat, cover, and let sit 10 minutes.
• Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature.
• Remove the shells and white membrane.
• This is more difficult with fresh eggs, so you may prefer to use older eggs.
• It also helps to peel the eggs under water - the shells slip off more easily without tearing the white.
• Slice the eggs in half, pop out the yolks and place in a medium mixing bowl.
• Add the curry, mustard, cornichons, mayo, parsley, and Worcestershire to the yolks and mix well.
• Taste and adjust the flavor to your liking.
• Place the contents of the bowl into a pastry bag and pipe it back into the whites.
• Garnish with a sprinkle of cayenne, paprika and a sprig of parsley.
• My Note: This is the classic recipe that I have always used (but with much more salad dressing) and I'm asked to bring them to every family gathering.
• I do variations some times such as adding crumbled bacon.
• Here's a tip for making things much quicker, less messy and a little fancier: Mix until creamy.
• Put it all into a plastic (zip-lock type) storage bag.
• Seal the top, clip a lower corner to make a hole and squeeze the filling into the egg halves.
• You can always add more mustard or dressing to make it the right consistancy.
• I like to add a small amount of sweet pickle relish to the mixture though -- as odd as it sounds, it gives it a little bit of zip.
• It is quick, simple and easy enough for your kids to do too!
• Just make sure you don't leave your kids unattended, burns can be quite painful.