Best Devilled Eggs

Cook's Illustrated,  May-June 2000, retyped with notes by Charlotte
Blackmer

Makes 1 dozen filled egg halves

Note:  If all the egg halves turn out perfect, discard two.  But it's
normal for some of the halves to rip.  CI recommends serving immediately
but you can prepare the filling in advance and fill the waiting
white halves at serving time.

(note from clb:  This can easily be scaled up for big parties.  Get a
kitchen helper to help peel those eggs, though.)

7 large eggs, cold
3/4  teaspoon grainy mustard
3 tablespoons mayonnaise (Hellman's/Best Foods preferred)
1 1/2 teaspoons cider vinegar (other vinegars ok)
1/4 teaspoon Worcestershire sauce
Salt and ground black pepper

1.  Put eggs in medium saucepan, cover with 1" of water, and bring to boil
over high heat.  When water boils, remove pan from heat, cover, and let
stand 10 minutes (set timer).

2.  Meanwhile, fill bowl with cold water and ice cubes (for given
quantities, one quart and 14 cubes recommended).  Transfer eggs to ice
water after timer goes and let sit 5 minutes.

3.  Peel eggs (note from clb:  hitting them all over with the back of a
spoon helps) and slice in half lengthwise.  Remove yolks to small bowl.

4.  Arrange halves on platter and discard two worst-looking.  (note from
clb: if you are scaling up, you will have to approximate this)

5.  Mash yolks with fork until no large lumps remain.  Add mustard, mayo,
vinegar, Worcestershire, and salt and pepper to taste.  Mix with rubber
spatula till smooth (mash against side of bowl to get all the lumps out).

6.  Fit pastry bag (if you have one) with large open star tip.  If you do
not have a pastry bag, spoon the yolk mixture into a zip-lock baggie,
seal the baggie, and snip a small piece from the corner.  (If you are
travelling with the eggs or preparing the mixture in advance of serving,
store the white halves unfilled in a container and snip the corner out of
the baggie with the filling at your destination, or when you are ready
to serve the eggs.)

7.  Pipe yolk mixture into remaining halves (mounding about 1/2 inch from
top) and serve immediately.  Paprika or very finely minced parsley or
basil can garnish.