Super Deviled Eggs

Take Deviled Eggs to any potluck or Game Day party and just stand back. It's magic! They practically disappea before your eyes.

Our Potluck Paradise version updates the classic recipe with a bit of hidden, heart-healthy, finely grated carrot. The result: sunny yellow filling with half the cholesterol of a traditional version. All the flavor and a bit of added texture for interest. Best make extra for the family, because we guarantee you won't have any leftover to tote home.

Super Deviled Eggs
Quantity for 4 eggs ( 8 halves) Can easily be doubled or tripled.
4 hard-cooked eggs, peeled and sliced in half
1 large carrot
2 tablespoons mayonnaise (more or less to taste)
1 teaspoon mustard (more or less to taste)
1/8 teaspoon dill weed
a couple grinds fresh black pepper

Peel and grate the carrot on the finest side of a box grater. The strands should look like thread. Put the carrot into a double layer of paper toweling. Wring out to remove excess moisture. You will have about 1/3 cup of dry carrot strands. Remove the yolks from the egg whites and DISCARD half of them. Put the remaining yolks in a shallow bowl and mash with a fork. Add the mayonnaise, mustard, and seasonings. Stir in the carrot strands and spoon into the egg whites. Cover lightly and keep refrigerated until serving.

Potluck Paradise Method for Cooking Eggs to Hard Boil.
Always use the oldest eggs in your refrigerator. If I know I'm going to want to make hard-boiled eggs, I will often buy the eggs a couple of weeks in advance. As eggs age in the refrigerator, the air pocket extends and expands between the white and the shell. The larger this air layer is, the easier they are to peel after cooking.

Fill a saucepan with warm water. Put the eggs in so that they are in a single layer and covered with the water. Bring the water to a boil over medium heat. Once the water is at a full boil. Turn off the heat, cover pot and let stand for 10 to 15 minutes, Longer time for larger eggs. Drain off water. Fill pot with cold water, gently crack the eggs all around the shell and put into the cold water for a couple of minutes. The pull an egg out and start removing the shell at the bigger end. If the shell is still sticking, hold the egg under a slow stream of water from the faucet and let the running water get between the shell membrane and the white.