Deviled Eggs

posted by Jane 04-20-100 12:37 PM

Deviled Eggs

1 dozen small eggs
2 tablespoons mayonaise
1/4 teaspoon Worcestershire sauce
3 or 4 dashes of Tabasco sauce
1/2 teaspoon dry mustard
2 teaspoons rice wine vinegar
salt and pepper to taste.
1 cucumber

Hard cook the eggs. Peel, under running water. Place on paper towels to dry. Cut eggs in half, removing yolks and placing whites on a serving platter

Put yolks through a ricer, or food mill, or mash with a fork. Add all ingredients except the cucumber. Mix until creamy, add more mayonnaise if too dry. It should hold it's shape if molded. Fill the whites with the mixture using pastry bag and a star tip.

Slice the cucumber in 1/8 inch slice. Cut each slice into 4 or more pie shapes. Place one cucumber sliver in point of each egg. Chill until ready to serve.

Can be made ahead, however do not fill until about 4 hours before serving.

The small eggs are preferred as they are a bit more manageable to eat by hand.

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