Old Reliable Appetizer: Deviled Eggs

This is one hors d’oeuvre that disappears quickly without fail. I do many varieties, but they all start by hard-boiling eggs. Then immerse the eggs in ice-chilled water, making it easier to unpeel the shells. When the eggs are cold, unshell them, cut them in half, and separate whites and yolks. Now mash the yolks and get creative. Last weekend I added a coulis de tomate (tomato puree without seeds and skin) and Dijon mustard to the mashed yolks. The more conventional option uses a mix of herbs (chives, parsley and tarragon) and just a touch of mayonnaise. Put the yolk mixture into the whites—if you’re fancy use a pastry bag and squeeze the mix artfully into the whites. It’s easy, quick and addictive.

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