KATIE'S DEVILED EGGS
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
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- Place the eggs in a saucepan and cover with water. Bring the water to the boil. Once it reaches a boil, reduce the heat so that the water is simmering and set a timer for 7 minutes.
- Once the timer goes off, remove the saucepan from the heat and drain off the hot water. Run the eggs under cold running water for a couple of minutes until they are cold enough to handle.
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- Place the eggs in a saucepan large enough to hold them in a single layer; add enough cold water to cover. Bring to a boil over medium-high heat; reduce the heat and cook at a bare simmer, 12 minutes. Rinse under cold water and, when cool enough to handle, remove the shells.
- Halve the eggs lengthwise. Place 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 of the egg white halves and add to the bowl; mash well with a fork. Add the celery, carrot, scallion, sour cream, mayonnaise, mustard, vinegar, salt, and pepper; blend with a fork.
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