RECIPE YEAR: 2020
RECIPE BY: CHEF JENIFER RAMOS
PAIRS WELL WITH: CHENIN BLANC, CABERNET ROSE
- 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 15-17 minutes then shock in ice cold water.
Or boil for 10 minutes and rest for 10 minutes off heat then shock in ice water.
Peel eggs and slice each egg in half lengthwise. Gently remove the yolk and place in a mixing bowl. Arrange the 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.
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).