"Terry Pulliam Burd" > wrote in message
...
>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??

Before "put the yolks in a small bowl," place them on a sheet of parchment
paper on your cutting board. Use your chef's knife to smear them out thin.
Then scrape them off the parchment into the bowl and proceed.

--Rich