Tuesday, March 3, 2009

Cooking with Carol

One of the problems with amateurs on tv is glitches. Carol Parker is usually able to make me look good, but when the cooking spot today ran out of time I was still yakking away. (There's only so much Carol can do to save me from myself!) Oh well, you never know what's going to happen on live tv.

But the deviled eggs were great:

8 hard boiled and peeled eggs
2 Tablespoons mayonnaise
2 Tablespoons prepared mustard
1 Teaspoon white vinegar
Salt and pepper to taste

Cut eggs length-ways in half. Separate cooked egg yolks into a mixing bowl. Mash thoroughly with a fork. Blend in remaining ingredients until very smooth. Adjust to taste and correct consistency.

Place filling into hollows of egg whites. Garnish with paprika, parsley or sliced olives if desired.

Note: Do not use fresh eggs for boiling. Eggs that are too fresh are very difficult to peel because the white membrane remains tight on the shell until it ages for several days. And looking at the sell by date at the store doesn't always help since the box can contain eggs laid on different days. The surest way to know is to talk to the egg vendor at the market - or place a special order for less fresh eggs with the vendor - or buy ahead and store in your fridge till you're ready.