Deviled Bean Toss Food

DEVILED GREEN BEANS

Steps:

• Drain liquid from beans into a saucepan.
• Bring to boiling; cook liquid till reduced to about one-third.
• Add beans and heat through; drain.
• Add butter, mustard, Worcestershire sauce, salt and pepper; stir gently till blended.
• Sprinkle with cornflake crumbs.

DEVILED GREEN BEANS

Steps:

• Boil green beans in 2 cups of water for approximately 6 minutes or until beans are just tender.
• Drain beans, reserving 3 Tbsp cooking liquid.
• (This may be done ahead.) Refrigerate until ready to finish.
• About 15 minutes before serving, warm the bacon grease or olive oil in a pan over medium heat.
• Add onion and cook just until softened.
• Whisk together the reserved cooking liquid, mustard, soy sauce and brown sugar.
• Add to the onions and stir.
• Add the beans and stir to coat.
• Cover and simmer on low for 10 to 12 minutes, stirring occasionally.
• Taste and add salt if needed.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.