Deviled Eggs

Deviled Eggs by Renee Byer ’12
Chef’s comments: “A little involved, but tasty and fun if you have the time.”

Ingredients:

  • Hard boiled eggs
  • Mayonnaise
  • Yellow mustard
  • Red wine vinegar
  • Salt
  • Paprika
  • Dill
  • Cayenne or tabasco (optional)
  • Sliced green olives with pimentos (optional)

Directions:

1. Seel eggs and slice in half lengthwise. Remove yolks and place in bowl or plate, reserving whites. Smash yolk with fork until crumbled.
2. Add a dollop of mayo, a smaller dollop of mustard, a few shakes of vinegar, salt, a little paprika and dill, and a tiny bit of cayenne or tabasco if using. Combine with fork until smooth. Taste and adjust seasoning.
3. Spoon yolk mixture back into whites. Sprinkle eggs with more paprika and dill, and add an olive/pimento slice to each if using.

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