Deviled Eggs

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Ingredients

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  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • Paprika to garnish

Directions

Place eggs in a heavy, 3-quart saucepan and cover with water by about 1 1/2 inches. Bring to a rolling boil. Reduce heat to low, cover and simmer for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Transfer eggs to a bowl of ice water. Let stand for 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks. In a mixing bowl, mash yolks with a fork. Add mayonnaise, mustard and cayenne and stir until smooth. Season with salt and pepper. Spoon or pipe filling into egg whites.  Garnish with a shake of paprika for classic deviled eggs, or go global with one of these variations:

Wasabi: Add prepared wasabi to taste. Top with baby shrimp or crab meat.

Lox: Add softened cream cheese to taste and stir until smooth. Top with lox and sprig of fresh dill.

Kimchee: Stir in a few tablespoons of kimchee brine. Top with bits of kimchee.

Bruschetta: Mix in Roasted Tomato Bruschetta to taste. Top with half a pitted kalamata olive.

Harissa: Season to taste with harissa paste and a generous squeeze of fresh lemon juice. Top each egg with a dollop of harissa.

Recipe from Central Market Mill Creek - Culinary Resource Center
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