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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 36 |
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Mom's variation of Julia Child's Oeufs a la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party. Ingredients:
1 1/2 dozen hard-boiled eggs (i make them like sara moulton, mom prefers the old-fashioned boil to death method) |
2 tbsp real (or homemade) mayonnaise |
1 tbsp extra virgin olive oil |
1 tsp lemon zest |
2 tbsp salted butter, softened |
1 1/2 tbsp sweet pickle relish |
pinch each salt and pepper |
paprika, for sprinkling |
radishes, grape tomatoes, green onions or celery, for garnish (optional) |
Directions:
1. Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
2. Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
3. Spoon into pastry bag (use a star tip for pretty filling!).
4. Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
5. Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.
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