 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Classic Deviled Eggs with a twist...I usually make double because they go fast... Ingredients:
6 eggs, hard boiled, cooled, and peeled |
1/4 cup mayonnaise |
1 teaspoon dijon mustard |
1 teaspoon white wine vinegar |
1 teaspoon finely chopped chives |
hot pepper sauce |
paprika |
salt and pepper |
variation: add 1 teaspoon chopped canned jalapeno peppers |
4 radicchio leaves, for garnish |
3 parsley sprigs, for garnish |
Directions:
1. Place the cooked egg yolks in a bowl.
2. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste.
3. Taste.
4. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce.
5. Fill 6 of the egg halves with the basic filling.
6. Fill the pastry bag with the jalapeno filling.
7. Fill the remaining egg white halves.
8. Top with paprika.
|
|