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recipe: classic deviled eggs

12 large eggs, hard boiled and peeled
1/3 C + 1 tblsp mayonnaise
2 tblsp sweet pickled relish, drained
1-1⁄2 tblsp dijon mustard
salt and pepper
1⁄2 oz salmon roe
2 tblsp chives, cut in 1/2 pieces
Serves 6-8

Slice each hard-boiled egg in half and scoop the yolks out of each half into a bowl. Set the whites aside.

In the bowl with the yolks, add the mayonnaise and mustard. Mash together until smooth and season with salt and pepper. Stir.

Scoop the mixture into a piping bag with a star tip—or, a re-sealable bag with the corner cut.

Pipe the mixture back into the egg white halves and slightly over-fill. Top each with a few pieces of salmon roe and chives and serve.

Adam’s hints on EGGS!:
—try using older eggs, they make peeling much easier.
—when boiling eggs make sure not to put all your eggs in one pot. All you need is one layer of eggs with about 1” of water over them.
—cover and bring to a boil over medium heat. Once the water starts to boil, remove the pot from the heat and set a timer for 15-17 minutes.
—pour off the hot water and replace with cool ice water.
—once cooled, peel, or place the eggs back in the carton to peel later, and keep them in the refrigerator.
note: this can be done a day in advance but if there are raw eggs in the fridge, mark the hard boiled eggs to avoid confusion…and a mess!
—if you don’t have a piping bag with a fancy star tip, you can always use a handy zip-top bag. Load it half full with the filling, gently press out excess air and seal. Then snip about 1/4” from the tip and pipe the mixture into the egg whites.
on another note: snip a short length and if that doesn’t work well for you, snip it again to make it larger.

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