"Classic" Deviled Eggs (America's Test Kitchen - Seattle Times)

Editor's note*: Who doesn't LOVE a deviled egg?? I am sure some don't but, I KNOW that I will be first in  line to get one!!!!  I saw this one in the Seattle Times newspaper, and wanted to share it with you, Dear Readers. Remember, that when I use an Asterisk*, it denotes changes I would make, or have made. Or possibly a shortcut or "hack" to the original recipe*. These are their words: "The best deviled eggs start with the best hard cooked eggs. Fresh herbs, cider vinegar, Dijon, and cayenne elevated the filling, and we also created two variations: one with aromatic curry powder, and another with crisp bacon and fresh chives. This recipe can be doubled. If you prefer, use a pastry bag fitted with a large plain or star tip to fill the egg halves." Editor's note*: you can also make a "pastry bag" using a baggie by cutting a little off one of the bottom corners!*  Also, T stands for Tablespoon, and t. stands for teaspoon*. EVOO* stands for Extra Virgin Olive Oil* in any recipe I* offer for your reading and cooking PLEASURE*!!!
(makes 12 egg halves. Start to finish: 35 minutes)

6 large eggs, (white* or brown*)
3 T. mayonnaise (your choice of kind*)
1 T. minced fresh flatleaf* parsley, plus 12 small whole parsley leaves, for garnish
1 t. cider (unfiltered* apple*) cider vinegar
1 t. Dijon mustard
1/4 t. Worcestershire sauce
Pinch cayenne (or plain* paprika* or smoked paprika*)

1. Bring 1 inch water to rolling boil (constant bubbles*) in a medium saucepan over high heat. Place eggs in        steamer basket. Transfer basket to saucepan. Cover, reduce heat to med.-low, and cook eggs for 13            minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium              bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 min. Peel before using.
3. Halve eggs lengthwise with a paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash      yolks with fork until no large lumps remain. Add mayo. and use rubber spatula to smear mixture against        side of bowl until thick, smooth paste forms, 1-2 min. Add minced parsley, vinegar, mustard,                        Worcestershire, and cayenne, and mix until fully incorporated.
4. Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag.          Using scissors, snip 1/2" off filled corner. Squeezing bag, pipe yolk mixture into egg white halves.                  Garnish with paprika* and parsley leaves before serving.

*You, too, CAN create Exceptional Culinary Delights*!

Have FUN today*! And, Always be Grateful for what you DO have!!!*

Love,

Machete Milletti (aka MM, aka Chef Deb)