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   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    To 2 dashes Tabasco sauce   
              Salt   
       1/4 ts Fresh ground black pepper   
         1 tb Snipped fresh chives   
         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.   
        
     By Alex Witchel   
        
     Yield: 12 halves   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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