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Title: N.Y.T. Classic Deviled Eggs
Categories: Snacks, Vegetables, Chilies
Yield: 12 Servings

6 lg Eggs
1 ts Dijon mustard
1 To 2 dashes Tabasco sauce
Salt
1/4 ts Fresh ground black pepper
1 tb Snipped fresh chives
3 tb Mayonnaise
Paprika; garnish
Whole fresh chives; garnish

Rinse eggs with warm water, and place in a small
saucepan. Cover with cold water, place the pan over
medium-high heat and bring to a boil. Turn off heat,
cover and let sit for 10-12 minutes. Drain, rinse under
cold water and peel. Cool in the refrigerator, loosely
covered, for 15 minutes.

Halve eggs lengthwise, and carefully scoop out yolks.
Place yolks in a bowl, and mash with a fork. Add
mustard, Tabasco, salt, pepper and snipped chives. Stir
in mayonnaise.

Fill each egg white with about 1 1/2 teaspoons of the
egg-yolk mixture and dust the top with paprika. Arrange
in a spoke design on a platter; garnish with whole
chives.

By Alex Witchel

Yield: 12 halves

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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... Taco Bell red wine. Nothing is surprising anymore.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)