MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: N.Y.T. Classic Deviled Eggs
 Categories: Snacks, Vegetables, Chilies
      Yield: 12 Servings

      6 lg Eggs
      1 ts Dijon mustard
      1 ds Tabasco sauce; up to 2
           Salt
    1/4 ts Fresh ground black pepper
      1 tb Fresh chives; snipped
      3 tb Mayonnaise
           Paprika; garnish
           Whole fresh chives; garnish

  Rinse eggs with warm water, and place in a small
  saucepan. Cover with cold water, place the pan over
  medium-high heat and bring to a boil. Turn off heat,
  cover and let sit for 10-12 minutes. Drain, rinse under
  cold water and peel. Cool in the refrigerator, loosely
  covered, for 15 minutes.

  Halve eggs lengthwise, and carefully scoop out yolks.
  Place yolks in a bowl, and mash with a fork. Add
  mustard, Tabasco, salt, pepper and snipped chives. Stir
  in mayonnaise.

  Fill each egg white with about 1 1/2 teaspoons of the
  egg-yolk mixture and dust the top with paprika. Arrange
  in a spoke design on a platter; garnish with whole
  chives.

  Recipe by Alex Witchel

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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