Mike's Deviled Eggs

The world awaits, but no longer. One of Michael's claims to fame in the kitchen (and tummy). I love, love, love, love.......


Deviled Eggs

1 dozen large eggs (not too fresh or they will not peel)
1/4 c plus 2 tablespoons mayonaise (Best Foods Light)
3 tablespoons sweet pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/8 teaspoon celery salt
1/4 teaspoon Tabasco sauce
pinch or more of Spanish paprika (smoked or sweet)

1. To cook the eggs, gently place the eggs in a pan that is large enough to allow them to cover the bottom. Cover with 1 to 2 inches of water. Bring to a boil. As soon as the water starts to boil, turn off the burner and place a lid tightly on the pan. Turn the timer to 20 minutes. When the time expires, cool the eggs promptly in iced water. Set aside.

2. Peel the eggs and wash well to remove all traces of shell.

3. Cut the eggs in half lengthwise.

4. Remove the yolks into a small food processor. Pulse to chop the cooked yolks finely. Add the mayonaise then pulse. Add the rest of the ingredients and pulse several time, scraping the contents into the bowl to ensure mixing between each pulse.

5. Spoon the egg yolk mixture into the egg white, just filling the indentation left by the removed yolk. Mound a bit, but leave loose somewhat for effect.

6. Sprinkle paprika (smoked or sweet) over the tops of the eggs to dust with a nice discrete layer.

7. Cover loosely and refrigerate. Best if eaten the afternoon following the morning of preparation.

So, there you go. The secret is out. Are we in heaven, or what?

Louie's Herb Dressing

Ingredients:

Mix up 1 cup of the following freshly picked herbs: dill, basil leaves, chives, parsley leaves, tarragon leaves. Approximately equal amounts of each in a total of 1 cup volume is fine.

1/4 cup mixture of equal proportions rice and white wine vinegars

1 egg, beaten

1 tablespoon Dijon mustard

1 cup olive oil

In a food processor, blend well the herbs, egg, Dijon and vinegar. With the machine running, drizzle in the olive oil until the mixture is emulsified. Refrigerate in a glass jar.