Title: Deviled Eggs
Categories: Essnce04
Yield: 12 servings

6 Hard-boiled eggs; cooled,
-and peeled
1/4 c Mayonnaise
1 ts Dijon mustard
1 ts White wine vinegar
1 ts Finely-chopped chives
Salt; to taste
Freshly-ground black pepper;
-to taste
1 ts Chopped canned jalapeno
-peppers
Tabasco sauce; to taste
Paprika
=== GARNISH ===
4 Radicchio leaves
3 Parsley sprigs

Slice the eggs in half lengthwise. Place the cooked egg yolks in a bowl.
Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and
pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this
mixture in a small pastry bag with a large star tip. To the remaining
mixture, add the jalapenos and season with Tabasco sauce. Fill 6 of the egg
halves with the basic filling. Fill the pastry bag with the jalapeno
filling. Fill the remaining egg white halves. Top with paprika. Place on a
platter on the radicchio leaves, and parsley sprigs. This recipe yields 12
deviled egg halves.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.