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     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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