>
>
> >> > 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??
> >> > >
>
>

I mash mine with the back of a heavy spoon like I was crushing up a pill.
I mash them smooth before adding anything. They always come out creamy
after I add the mayo.

Elaine, too


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