Eggs from Hades are Deviled Delicacies
December 06, 2005
Deviled eggs are not a fancy of the fifties anymore. This treat will be gobbled up in about 1/2 hour and everyone will want more. Surprise suprise. I recommend serving it at your next party or cocktail hour.
For this recipe you will need: 1 dozen boiled eggs, cut in half with yolks removed and set aside; 2 tblsp capers; 1 crushed garlic clove; 2 tsp salt (kosher is always best); 2 tblsp minced chives; 3 tblsp quality dijon mustard (try Colemans); 4tblsp mayo (real mayo); paprika to top off. Dan, please correct any of this in a posted comment.
Step One: After you've boiled and cooled the eggs in ice water, peel them and cut in half long ways. Place all the yolks in a bowl and refridgerate the whites.
Step Two: In the bowl of yolks, combine the mustard and mayo, incorporating until smooth. Add the garlic, salt, white pepper to taste, chives, and capers. Stir well.
Step Three: Spoon the mixture on top of egg whites, dust paprika on top, and decoarte with a long stem of chive.
For this recipe you will need: 1 dozen boiled eggs, cut in half with yolks removed and set aside; 2 tblsp capers; 1 crushed garlic clove; 2 tsp salt (kosher is always best); 2 tblsp minced chives; 3 tblsp quality dijon mustard (try Colemans); 4tblsp mayo (real mayo); paprika to top off. Dan, please correct any of this in a posted comment.
Step One: After you've boiled and cooled the eggs in ice water, peel them and cut in half long ways. Place all the yolks in a bowl and refridgerate the whites.
Step Two: In the bowl of yolks, combine the mustard and mayo, incorporating until smooth. Add the garlic, salt, white pepper to taste, chives, and capers. Stir well.
Step Three: Spoon the mixture on top of egg whites, dust paprika on top, and decoarte with a long stem of chive.
Labels: eggs
