Classic Deviled Eggs
By Tested and perfected in the Sur la Table kitchen
Classic Deviled Eggs
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
12 servings (2 halves per person)
Use these classic deviled eggs as a blank canvas for creating your own unique flavors, additions such as a sprinkle of curry powder, a spoonful of truffle oil, or fresh herbs such as tarragon and parsley can create a delicious variety on this timeless classic.
12 large hard-boiled eggs
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
Tabsco, optional
Sea salt and freshly ground black pepper
2 teaspoons minced chives
Paprika, for garnish
12 large hard-boiled eggs
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
Tabsco, optional
Sea salt and freshly ground black pepper
2 teaspoons minced chives
Paprika, for garnish
Cut the peeled eggs in half lengthwise and use a small teaspoon to remove the yolks, placing them into a medium bowl. Set the hollowed egg whites aside on a plate or baking sheet.
Add the mayonnaise, mustard, and lemon juice to the yolks. Mash well with a fork until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper.
Transfer the yolk mixture into a piping bag with a round tip and pipe the mixture into the cavity of the egg whites. Garnish with the chives; chill until ready to serve.
Customize by topping with these items:
Bacon bits
Pickled jalapenos
Truffle salt
Salmon Roe
Add the mayonnaise, mustard, and lemon juice to the yolks. Mash well with a fork until the mixture is smooth and creamy. Taste and adjust seasoning with salt and pepper.
Transfer the yolk mixture into a piping bag with a round tip and pipe the mixture into the cavity of the egg whites. Garnish with the chives; chill until ready to serve.
Customize by topping with these items:
Bacon bits
Pickled jalapenos
Truffle salt
Salmon Roe