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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. A fixture at pregame festivities at any SEC athletic contest, these little devils are simple to make. For a bit of added showmanship, keep the components (the cooked egg whites and the yolk mixture) separate until you get to the game. Assembling them on-site keeps them from getting watery (and makes it look like you know what you're doing). Ingredients:
9 large eggs |
1/3 cup mayonnaise (preferably hellmann's) |
1 1/2 tablespoons dijon mustard |
2 teaspoons apple-cider vinegar |
kosher salt and freshly ground pepper, to taste |
2 teaspoons scallion (white part only), minced |
2 teaspoons fresh tarragon, minced |
paprika, to taste |
tarragon leaves, for garnish |
Directions:
1. 1. In a large saucepan, combine the eggs and enough cold water to cover. Bring to a full boil. When the water reaches a boil, remove the pan from the heat and let the eggs stand, covered, for 18 minutes. Drain the eggs, leaving them in the pan. Add enough cold water to the pan to cover the eggs. Let stand until the eggs are cool enough to handle.
2. 2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a small bowl and mash well with a fork. Stir in the mayonnaise, mustard, vinegar, salt, and pepper until smooth. Spoon in the filling into a zip-top plastic bag and snip one corner of the bag.
3. 3. Arrange the egg whites cut-side-up on a large serving plate. Distribute the minced scallion and tarragon over the cavities. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika and garnish with whole tarragon leaves. Cover with plastic wrap and refrigerate until ready to serve.
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