City Employees Club of Los Angeles • Alive! JANUARY 2017 41

Send Us Your Recipes! Cooking 41 If you would like your recipe published in the next issue of with the Alive!, you may fax your recipes to (213) 620-0398 or e-mail us at [email protected] Club with Chef Robert Larios

Happy New Year,Classic everyone! Here’s Devileda classic to start the year right: deviled eggs, a deli- cious and simple recipe! Eggs are on order as well as , apple cider , , salt, pepper and paprika. That is it! Of course, there are a few key steps along the way, but getting to the end is easy. These are called stuffed eggs, but when adding a spice like paprika, cayenne pepper or tabasco sauce, it is now defined as deviled eggs. That is what we have in this recipe. They key in this recipe is making sure you follow the boiling instructions for the eggs – missing the mark may result in undercooked eggs or eggs that are difficult to peel. This is a perfect recipe as an appetizer any time of the year. ¡Buen provecho!

Photography by Patricia M. Larios Ingredients: Directions:

• 8 eggs • 1/4 cup mayonnaise • 1 teaspoon apple cider vinegar • 1 teaspoon yellow mustard • Pinch of sea salt • Freshly ground black pepper • Paprika 1 Place the eggs in a saucepan and cover with enough 2 Crack and carefully peel under running water so that there are one-and-a-half inches of water water. Slice the eggs in half lengthwise, removing Makes 4 to 6 servings. above the eggs. Heat on high until water starts to boil. to plate, and placing the whites on a serving platter. Cover, turn the heat to low, and cook for an additional Mash the yolks into a fine crumble using a masher. Add one minute. Remove from heat and leave covered for mayonnaise, vinegar, mustard, sea salt and pepper; 14 minutes, then place in ice bath. mix until reaching a creamy and smooth texture.

[ Food Dictionary ] Deviled Eggs: A hard-cooked that has been cut in half, often lengthwise, and the re- moved, mashed and mixed with any of various flavorings, such as minced fresh herbs, , mustard, 3 With a spoon, add the yolk mixture into the egg whites. 4 Serve and enjoy! curry powder and so on. Other finely Sprinkle with paprika. chopped ingredients including , toasted nuts, bell peppers, chutney, and so forth, may be added. Enough mayon- naise or sour cream is blended into the mixture to make it soft and moist. You may use a sandwich Fun Food Quote: This mixture is spooned back into the bag or a piping bag to egg-white halves, the top garnished with “I think one of the terrible things today sprinkle of paprika. Adding cayenne squirt the yolks onto the pepper or a hot sauce like tabasco pep- egg whites for a more is that people have this deathly fear of per makes it a deviled egg. decorative affect. food: fear of eggs, say, or fear of butter. Bibliography: © Barron’s Educational Services, Most doctors feel that you can have a Inc. 2009, Adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst little bit of everything.”– and Ron Herbst Cooking TIDBIT – Julia Child