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The eggs have it

Having a quality dish to pass can be a stressful situation during this holiday time. Adding to the difficulty can be our difficult economy in trying to keep the cost of these dishes within budget.

Deviled eggs certainly fulfill both of these requirements. Tasty and nutritious, simple to prepare and easy on the budget, you will get 24 of these beautiful treats from today’s recipe.

When making hard-boiled eggs, there are a couple of tips that you may want to keep in mind. First, place a dozen eggs in your large pot and cover with cold water. Put the lid on and bring it to a full boil, turn off the heat and let it sit for 15 minutes. Now the eggs need to be submerged in an ice water bath.

But before you do, drain the water out of the pot and gently shake back and forth, very lightly. This begins to crack the edges of the eggs. Now remove the eggs from the pot and submerge in a bowl of ice water. After about 20 minutes the shells should be easily removed from the hard-boiled eggs.

Deviled Eggs

Yield 24

One dozen eggs, hard-boiled

½ cup sour cream

3 oz cream cheese, room temperature

3 Tbl mayonnaise

1 Tbl fresh squeezed lemon juice

2 green onions, cleaned and minced

¾ tsp salt

¾ tsp fresh-ground black pepper

3 Tbl chopped chives for garnish

See optional ingredients below

When eggs are cooled and peeled, slice them in half lengthwise. Carefully remove the yolks and place in a large bowl. Arrange the cooked egg whites on a baking sheet and set aside.

With either your hand mixer or a stand mixer, mix the yolks with the sour cream, cream cheese, mayonnaise, lemon juice, green onion, salt and pepper. Beat on medium speed until fluffy.

You may fill the egg whites by using a spoon or a pastry bag with a star tip. Place in the refrigerator for up to one hour to chill. When ready to serve, place them on your serving platter and sprinkle with the chopped chive garnish.

Optional ingredients: 2 Tbl Dijon mustard, 1 Tbl ground horseradish.

Look for Chef Darrel’s blog on the website of our sister paper, Daily-Chronicle.com. Anyone with questions or comments for Chef Darrel is welcome to call him at 630-235-0672.

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