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Simply the Best Deviled Eggs

Submitted by: Daniel

Recipe Ingredients:
10 Fresh Eggs*
1/2 cup Hellmann's Mayonnaise
1 tsp Cayenne Pepper
2 tbsp Sherry
1 tsp Dijon Mustard
1 tsp Dried Minced Onion
1/2 tsp Kosher Salt(optional)
1 tsp Seasoned Rice Vinegar
1/2 cup <a href="/nuts/pine.html">Pignolias</a>

Cooking Directions:
1.  Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a "hard boiled" egg. For a "soft boiled" egg reduce the time by a few minutes.

2.  Remove from heat and IMMEDIATELY place eggs under ice-cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. Return eggs to cooled saucepan, cover, and shake only hard enough to crack shells. This is an extremely important step that prevents the greenish "ring" from forming on the surface of the yolk by releasing gases.

3.  With a sharp knife, half the eggs lengthwise. Remove yolks and transfer to food processor. Add pignolias and remaining ingredients.

4.  Stuff or pipe mixture into halved egg whites and arrange on deviled egg tray. If you do not have one, ask a Southerner to take you shopping.

5.  *Although the overwhelming majority of published studies report there is no difference in flavor or nutritional value between white and colored eggs, or concerning fertilized and unfertilized ones, I prefer fertilized eggs of color. While my preference may be based on a personal belief that all things possess a 'life-force' and I wish to include that in my recipes, I feel it adds to the experience much the way candlelight does not improve the flavor of the meal, only the dining experience.

    Pine Nuts (Pignolias) Pine Nuts (Pignolias)
Our fresh pine nuts, also known as pignolias, have a delicate sweet and nutty flavor. Blend pine nuts into a creamy pesto sauce, or add them to cookies and baked goods for a nutty crunch, and boost of protein.

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