Terry Pulliam Burd wrote:
> I make very tasty deviled eggs, but cannot get the yolk to a
> consistency I like. It still has little lumps in it. I've tried a
> potato masher, hand held mixer, squashed it with a fork until I'm blue
> in the face, but cannot get it entirely smooth. I can't see using the
> small bowl of the food processor, as I'd lose too much yolk mixture.
> Any tips, fellow foodies??
>

I see lots of good suggestions here, but I'm curious, are your forks
missing any tines?