Country-Kitchen Deviled Eggs

Every good cook has her pet way of making stuffed or deviled eggs, but everyone agrees that appearance has much to do with their appeal. We find in our Countryside Kitchens that putting the mashed and seasoned yolks through a pastry bag with a large star tube gives the eggs a professional look. And it’s quicker to stuff the egg whites that way than with a spoon. Running the cooked yolks through a food mill assures satiny smoothness.