Deviled Eggs (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
6 eggs, hard boiled, cooled, and peeled |
2 tablespoons 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. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. 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. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs.
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