Monday, June 9, 2008

Jeff's Deviled Eggs

Jeff's Deviled Eggs

6 large eggs
1 medium new potato, peeled and diced
2 tablespoons mayonnaise
1 teaspoon brown mustard
1 tablespoon sweet pickle relish
1 tablespoon fresh chives or scallions, diced
½ teaspoon salt
½ teaspoon black pepper, ground
¼ teaspoon cayenne pepper, ground
1 pinch of ground nutmeg
chopped fresh basil leaves for garnish

In a medium sauce pan, with water, bring eggs and diced potato to boil. Simmer for about fifteen minutes until potatoes are soft and eggs are fully cooked. Remove pan from stove and add cold water, at sink, until eggs and potatoes are cool enough to touch. Drain

Peel eggs and cut in half, lengthwise, and place yolk portions in a medium sized bowl. Add the drained diced potato, mayonnaise and all remaining ingredients (except egg whites) and mash and blend well with a spoon or fork. Taste for proper salt and pepper. Using a small scoop or spoon fill each egg white half with a large dollop of the yolk filling. Garnish with chopped fresh basil. Enjoy as a starter for any wine party, people love them!

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