Eggs-ellent! The classic dishes never go out of style
1. Place the eggs in a pan and cover with cold water. Bring just to a rolling boil.
2. As soon as the water reaches a rolling boil, turn off the heat and cover for 10 minutes.
3. Put the eggs in a strainer and run cold water over them. Crack them all over to peel them and refrigerate until chilled.
For the deviled eggs:
1. Slice the cooled, peeled eggs lengthwise and scoop out the egg yolks into a small mixing bowl.
2. Mash the yolks with a fork and add the mayonnaise, mustard, salt and pepper and chives until well blended and taste for seasoning.
3. Spoon or pipe the yolks back into the egg whites, and garnish with paprika and chives.
4. Place in a storage container, cover and refrigerate at least an hour and up to overnight before serving.
For the egg salad:
1. Slice the eggs into small dice with an egg slicer or with a knife and place in a mixing bowl.
2. Add the mayonnaise, mustard, salt pepper and chives and mix until well blended. Taste for seasoning.
3. Serve the egg salad on lettuce or Belgian endive leaves, and garnish with paprika and chives.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
