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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love deviled eggs, especially in the summer with picnic food and barbeque. Ingredients:
12 large eggs |
kosher salt |
1/2 cup mayonnaise (preferably homemade) |
2 teaspoons dijon mustard |
2 teaspoons sweet pickle relish |
1 pinch curry powder |
1 pinch cayenne |
1 pinch sea salt |
2 teaspoons snipped chervil or 2 teaspoons chives |
Directions:
1. Put the eggs in a large saucepan with enough water to cover by 2 inches.
2. Add some salt.
3. Bring to a boil over high heat.
4. As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
5. Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
6. Gently crack the shells under water to loosen, then remove the shells.
7. Halve the eggs and scoop out the yolks.
8. Mash the yolks well, then add the remaining ingredients except the chervil or chives.
9. Mix well.
10. Taste, adjust the seasonings.
11. Fill the egg halves withe the filling.
12. Can be prepared about 4 hours before serving.
13. Sprinkle with the chervil or chives just prior to serving.
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