Instructions: Cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in mayonnaise, butter, sweet pickle or piccalilli, and salt and pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento.

A few of many other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in:

Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or

Mushroom duxelles: Minced mushrooms sauteed with herbs and shallots, or

Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or

Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or

Curried onions: minced onions sauteed in butter with a good pinch of curry powder.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.