Recipe - Deviled Eggs With Bacon

6 lg Eggs; hardboiled and
shelled
One fourth cup Minced celery
2 tablespoon Minced shallot; (I use
onion)
1 tablespoon Dijonstyle mustard
One half teaspoon Red wine vinegar; (up to 1)
Salt
Ground red; (cayenne) pepper
2 tablespoon (or as needed) mayonnaise;
preferably homemade
(Cains)
12 Very small parsley leaves
1 tablespoon Finely chopped crispcooked
bacon

Comp: Cuisine Magazine Recipe has been added to.

Makes 12 halves

Slice the eggs lengthwise in half, using sharp straightedge stainless
steel knife and making one clean cut; wipe blade in between cuts to keep
whites clean of yolk. Carefully separate yolks from whites, placing yolks
in a medium bowl as you work. Place whites on a plate; let stand, loosely
covered with dampened paper toweling, then with plastic wrap, at room
temperature until ready to fill.

Mash yolks with fork until crumbly, add mayonnaise and mash together; fold
in celery, shallot, mustard, and vinegar, salt and pepper to taste. Let
mixture set at room temperature for about one hour or so to let flavors
blend.

Fill whites and tuck the parsley leaves into the side of each egg half.
Cover the deviled eggs and put in refrigerator until ready to serve. Just
before serving cook bacon and sprinkle on top of each egg. (You can do this
and then refrigerate. The bacon will be somewhat soggy. The eggs will still
be yummy!)

The Perfect Hard Boiled Egg

Put eggs in a pan of cold water. Bring to a boil. When water boils, cook
for 12 minutes. Remove eggs, drain hot water and cool under coldrunning
water. When cold; shell immediately.

HINT: Use a Brookstone egg timer. When it says "Hard Boiled", it is. Cool
to the touch then peel immediately.

Posted to BakeryShoppe Digest V1 #471 by "Mike England"
englandm@kear.tds.net on Dec 27, 97