Barbara Adams: Deviled Eggs, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Deviled Eggs Recipe

Even basic deviled eggs are delicious, but creative garnishes elevate them to the status of party fare. Take my suggestions, below, or come up with your own signature twist.

Ingredients

Serves 12 halves

6		eggs, hard-cooked*
1/4	cup	mayonnaise
1	teaspoon	Dijon mustard
2	teaspoons	champagne vinegar
1/4	teaspoon	salt
1/4	teaspoon	freshly ground black pepper

*Make extra filling if you pipe the mixture into the eggs. Not only does this method require more filling but you'll loose some in the pastry bag.

Directions

1. Peel the eggs, cut them in half, and scoop out the yolks, leaving the whites intact.

2. Combine the yolks, mayonnaise, mustard, vinegar, salt, and pepper in a food processor or bowl.

3. Blitz in the processor, or beat by hand until silky-smooth. Add a bit more mayonnaise if the mixture seems dry. Adjust the seasonings.

4. Fill the cavity of each half egg white with the yolk mixture and top with chopped scallions, pimentos, Italian flat-leaf parsley, cilantro, caviar, paprika, or a garnish of your own creation.

Preparation time: 10 minutes.

A Barbara Adams Beyond Wonderful recipe.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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	How To:
	Hard-Cook Eggs

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