Day #6 of Holiday Appetizers: Classic Deviled Eggs

Can there possibly be a more perfect appetizer than a deviled egg? There are so many variations you can make of the deviled egg  -- spicy, sweet, seafood-filled -- but I'm a fan of the classic. Hard boiled eggs, Dijon and yellow mustard, a few dashes of Worcestershire sauce and a pinch of salt. Done and done. Putting the filling in a food processor gives it the a flawlessly smooth consistency, and taking the extra step to pipe the filling into each egg really kicks the presentation up a notch. The only downside to these beauties is that the cooking process makes your house smell like egg, so definitely do it the morning of your dinner party. Otherwise, they're guaranteed to disappear!

The Perfect Appetizer: Classic Deviled Eggs

Classic Deviled Eggs

•  1 dozen large eggs
• 1/2 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons yellow mustard
•  3 dashes of Worcestershire sauce
• Salt
• Sweet paprika or pure ancho chile powder, for garnish
• Minced chives, for garnish

In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes. Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool. Drain and peel the eggs; pat dry. 

Cook eggs and let cool; remove shells

Cut eggs in half and remove yolks

Continue to remove yolks until all are removed

Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt. Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.

Put egg yolks in a food processor with Dijon and yellow mustards, Worcestershire and salt. Blend until smooth.

Transfer egg yolk mixture to a piping bag fitted with a medium-sized star-shaped tip

Pipe yolk mixture into each egg white

Top each egg with a pinch of cayenne, ancho chile or paprika

Top each egg with a tiny sliver of chive (Hint: Use tweezers for best placement of chives)

Arrange on a serving platter and serve!