<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/937e60dd-ba78-4974-a94a-d1dfe998c086/9600AEC6-4B53-4938-822B-B9AB86D69887/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://thecuttingedgeofordinary.blogspot.com/2009/09/deviled-egg-spread.html" href="http://thecuttingedgeofordinary.blogspot.com/2009/09/deviled-egg-spread.html" style="font-size: 11px;">thecuttingedgeofordinary.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://thecuttingedgeofordinary.blogspot.com/2009/09/deviled-egg-spread.html"><FONT face="verdana"><STRONG>Deviled Egg Spread</STRONG><BR />Recipe from Katie Lee<BR />Food & Wine – Sept 2009<BR /></FONT><A href="http://ghenne64.googlepages.com/deviledeggspread"><FONT face="verdana">Printable recipe</FONT></A><FONT face="verdana"><BR />1 dozen large eggs<BR />2 tablespoons white vinegar<BR />1 cup mayonnaise<BR />1 tablespoon yellow mustard<BR />Salt & pepper<BR /><DIV>Paprika for dusting</DIV><BR /></FONT><STRONG><FONT face="verdana">Perfect Hard Boiled Eggs<BR /></FONT></STRONG><FONT face="verdana"><FONT color="#000099">In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.<BR /></FONT><BR />Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.</FONT></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://thecuttingedgeofordinary.blogspot.com/2009/09/deviled-egg-spread.html"><FONT face="verdana"><DIV>.</DIV><BR /></FONT><A href="http://www.flickr.com/photos/7801398@N04/3888722262/" title="Deviled Egg Spread coll by firefly64, on Flickr"><FONT face="verdana"><IMG height="375" width="500" src="http://farm4.static.flickr.com/3448/3888722262_be4c39c3a5.jpg" alt="Deviled Egg Spread coll" /></FONT></A><FONT face="verdana"><BR /><BR /><STRONG>D</STRONG></FONT></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/9600AEC6-4B53-4938-822B-B9AB86D69887/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

New from the makers of Clipmarks:  Amplify.com - Don't just share the news...Amplify it!