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Title: Chipotle Deviled Eggs
Categories: Dairy, Snacks, Appetisers, Chilies
Yield: 12 Servings

12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish

Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil,
chipotle and mustard powder. Add enough mayo to make
a smooth, stiff paste.

Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.

Plop a slice of olive into the centre of the yellow
egg stuff to make it look like an eyeball (bloodshot
if using cayenne for colour). - UDD

Recipe from Mark Stevens: Chileheads Mailing List

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Classic Deviled Eggs
Categories: Snacks, Vegetables, Chilies
Yield: 12 Servings

6 lg Eggs
1 ts Dijon mustard
1 To 2 dashes Tabasco sauce
Salt
1/4 ts Fresh ground black pepper
1 tb Snipped fresh chives
3 tb Mayonnaise
Paprika; garnish
Whole fresh chives; garnish

Rinse eggs with warm water, and place in a small
saucepan. Cover with cold water, place the pan over
medium-high heat and bring to a boil. Turn off heat,
cover and let sit for 10-12 minutes. Drain, rinse under
cold water and peel. Cool in the refrigerator, loosely
covered, for 15 minutes.

Halve eggs lengthwise, and carefully scoop out yolks.
Place yolks in a bowl, and mash with a fork. Add
mustard, Tabasco, salt, pepper and snipped chives. Stir
in mayonnaise.

Fill each egg white with about 1 1/2 teaspoons of the
egg-yolk mixture and dust the top with paprika. Arrange
in a spoke design on a platter; garnish with whole
chives.

By Alex Witchel

Yield: 12 halves

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg Soup
Categories: Poultry, Vegetables, Herbs, Potatoes
Yield: 6 Servings

2 Chicken thighs
2 Eggs
2 lg Potatoes
2 md Onions
1 lg Carrot
Parsley
Salt & pepper

Cut chicken into little pieces, put it into the pan
with water (about 2 l) and start boiling. Meanwhile
peel potatoes, onion and carrots. Then cut vegetables
and when the chicken is ready put them into broth.

At the same time chop onion and start frying it with
oil until it becomes golden. Add it to the chicken
broth.

After that take eggs, open them and mix well in the
bowl. Pour egg mixture slowly into the soup, stirring it
at the same time. At the end you can add chopped
parsley, salt and pepper.

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Kitchen

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