Deviled Eggs
RECIPE YEAR: 2020
RECIPE BY: CHEF JENIFER RAMOS
PAIRS WELL WITH: CHENIN BLANC, CABERNET ROSE
INGREDIENTS:
- 1 dozen large eggs
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 1/4 teaspoon Tabasco sauce
- 1 Tbsp Pickle Relish of choice (optional)
- Salt and pepper, to taste
- Paprika (Garnish)
- Chives, chopped (use scissors to cut into small pieces)
Steam eggs for 10 minutes at medium temperature and remove from heat and let sit 10 minutes covered. Shock in ice cold water for 2 minutes and peel immediately.
Once peeled, slice each egg in half lengthwise. Gently remove the yolk and place in a mixing bowl. Arrange the dry egg whites on a platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, tabasco, and a pinch of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want. **Want to cut the fat? Use greek yogurt, sour cream or Olive Oil Mayo.
Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika and chives, chill and serve!
**Chef's Note: Try steaming eggs instead of boiling them! Steam makes peeling easy-to-peel. You can steam eggs in the same pan you would use to boil them, just add 1 inch of water and steam rack. No rack? No problem! Put eggs directly into ¾ inch of water. You can also steam eggs easily in a pressure cooker.
To make deviled eggs extra pretty, just pipe the filling with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag).