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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Yvonne Button of Jacksonville, Florida, writes, I know it seems ridiculous that I am writing to Gourmet to request a recipe for something as unexotic as deviled eggs, but all I want is a very good, basic recipe. At many gatherings, I've noticed that the deviled eggs disappear much more quickly than the fancy hors d'oeuvres. Your choice of paprika will determine this hors d'oeuvre's depth of flavor. You can garnish with any kind (hot or sweet Hungarian, hot or sweet smoked, or regular), but the better the quality, the more complex the flavor will be. Ingredients:
6 large eggs |
1/4 cup mayonnaise |
1 teaspoon dijon mustard |
1/8 teaspoon cayenne |
garnishes: paprika*; chopped fresh chives |
Directions:
1. Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
2. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.
3. * Available at Formaggio Kitchen (888-212-3224) and (888-472-1022).
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