Wednesday, April 8, 2009

Deviled Eggs

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There are a million combinations for deviled eggs, from capers and tarragon, to plain old paprika and mustard. Experiment with what you like, and make them you own. In the meantime, try these. For big holiday meals such as this, I go light on hors d'oeuvres, but for Easter, I like to pass these around just before we sit down for lunch.


12 large eggs
1/2 cup mayonnaise
1 1/2 to 2 teaspoon Dijon mustard or Durkees Famous Sauce
1/4 teaspoon cayenne
Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)
Garnishes: paprika, chopped fresh chives or Parmesan cheese


Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, for 1 min. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites. I like mine garnished with Parmesan cheese and paprika on top, but the choice is yours.

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