All About Food
March 9, 2016
Deviled eggs are great for brunch, lunch and dinner. The perfect addition to any meal or picnic. Hard boiled eggs are halved, the yolks are combined wth mayo, mustard, cayenne, salt, pepper and the yolk mixture is spooned into the egg white halves.
6 Large Eggs
1/4 Cups Mayonnaise
1 Teaspoon Dijon Mustard
1/8 Teaspoon Cayenne
Salt, to taste
Fresh Cracked Black Pepper, to taste
Chives for Garnish
Paprika for Garnish
1Put the eggs in a 3-quart heavy saucepan and cover them with about 1 ½ inches of cold water.
2Bring it to a rolling boil.
3Reduce the heat to low.
4Cover it completely, and cook eggs for 30 seconds.
5Remove them from the heat and let them stand, covered, for 15 minutes.
6Transfer the eggs to a bowl of ice and cold water and let them stand for 15 minutes.
7Transfer the eggs to a bowl of ice and cold water and let them stand for 20 minutes and drain.
8Peel the eggs and halve them length wise.
9Carefully remove the yolks and mash them in a bowl with a fork.
10Add mayonnaise, mustard, and cayenne and stir the mixture with a fork until smooth.
11Season it with salt and pepper.
12Fill a pastry bag with the yolk mixture into the egg whites.
13Sprinkle the eggs with the paprika and chives.
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