April 2008 Easy Eggs and Deviled Eggs HARD COOKED EGGS Want to avoid the dreaded gray ring-around-the yolk, telltale sign of an overcooked egg? Here's how to get perfectly hard cooked eggs every time. 1. Place eggs in a single layer in a saucepan and cover them with about 1 inch of cold water. 2. Bring the water to a boil, cover tightly, and remove from heat; let stand for 20 minutes. 3. Transfer eggs to a bowl of ice water and let stand until completely cooled. EASY DEVILED EGGS AND "HAM" 3 hard cooked eggs 1 oz ham or vegetarian ham, finely chopped 1 kosher dill mini pickle, finely chopped 1 Tbsp like miracle whip 1 tsp grey poupon Dijon dressing Cut eggs in half lengthwise. Remove yolks; place in bowl. Mash with fork. Add "ham", pickles, dressing and mustand; mix until well blended. Spoon mixture evenly into egg white halves. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika if desired. Makes 3 servings, 2 deviled eggs each. For a fancy rosette-style filling: Fill a re-sealable plastic bag with filling and cut off one corner with pinking shears. Gently squeeze the filing into the cooked egg white halves. From www.kraftfoods.com Food and Family spring 2008 Archived Recipes Copyright 2002-2007 - Lisa Merrill