>> > Terry Pulliam Burd wrote on 01 Jun 2006 in rec.food.cooking
>> >
>> > > 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??
>> > >

If you want it really smooth you could push it through a seive.

MoM