Veggie Medley Deviled Eggs

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Boil 1 dozen eggs. Cut in half and remove yolks. Mash yolks with 1/4 cup each cream cheese and mayonnaise, and 1 tablespoon Dijon mustard.

Stir in 2 tablespoons each finely chopped red bell pepper, celery, carrot, scallions or chives and parsley.

Season with salt and pepper.  Spoon into the egg whites; top with cucumber and or sliced radish.

If serving eggs in cupcake liners for a party, wait and place eggs in liners right before serving so the moisture from the eggs and the refrigerator doesn't cause the liners to wilt.

For perfect hard boiled eggs:

Place eggs in pan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

Cool eggs completely in a bowl of ice water. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease off the shell. Hard-boiled eggs are easiest to peel right after cooling since cooling causes the egg to contract slightly in the shell.

For easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This allows the eggs time to take in air, which helps separate the membranes from the shell.