Deviled Eggs

One of the things that I love about Passover, and the same applies to Easter, is that there are a lot of hard boiled eggs around. In Judiasm they serve to remind us that it is spring, and a time for renewal. Since Passover is a celebration of freedom from slavery and new beginnings, egss are a fitting part of that. Not to mention it is an ancient religion, and a little emphasis on fertility, while not appropriate in our over-crowded 21st century world, went a long way once upon a time. Here is a variation on deviled eggs: *12 large eggs *2 Tbs. mayonnaise *2 Tbs. ranch dressing *1 tablespoon Dijon mustard *1/4 tsp. garlic powder *Coarse salt and freshly ground white pepper *1 Tbs. finely chopped fresh tarragon, chives, parseley, or chervil, plus leaves for garnish an anchovy can be added to the mix, but be careful with the salt in that case Boil the eggs for about 10 minutes. Let cool and peel. Cut in half lengthwise and put all egg yolks in a food processor. If you accidentally break a white while doing this, that can go in the food processor bowl as well (I usally have a failure rate of 1/2 white per dozen eggs). Add the rest of the ingredients and pulse till a paste that is of a consistnecy that can be piped. If too stiff, add more mayonnaise or ranch dressing until it is right. Pipe eggs, filling them generously, and garnish with a leaf of the herb you used.