"ravened" eggs

How To Make "ravened" eggs

• 1

  For best results, use eggs that are a few days old. Fill a large saucepan half-way with water.
• 2

  Add 1 teaspoon each vinegar and salt.
• 3

  add the eggs. (Ensure eggs are covered by 1” of water.) Bring the water to a boil.
• 4

  Cover, and remove from heat.
• 5

  Let sit covered for 12-15 minutes.
• 6

  Drain hot water from pan and run cold water over the eggs. Let stand a few minutes.
• 7

  Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise.
• 8

  Gently remove the yolk halves and place in a small mixing bowl.
• 9

  Arrange the egg white halves on a serving platter; set aside.
• 10

  Using a fork or potato masher, crush the yolks. Fold in remaining ingredients in order given except for garnish (bacon bits or green onions).
• 11

  Divide egg yolk mixture evenly among egg white halves. (You may use cookie decorator or piping bag for a prettier appearance).
• 12

  Garnish with bacon bits or green onions. Pinch additional seafood seasoning over filling, if desired.
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