Monday, December 6, 2010

Delicious Deviled Eggs*

·         6 eggs, hard boiled, cooled, and peeled
·          2 tablespoons mayonnaise
·         1 teaspoon Dijon mustard
·         1 teaspoon white wine vinegar
·         1 teaspoon finely chopped chives
·         Hot pepper sauce
·         Paprika
·         Salt and pepper  
          Variation: add 1 teaspoon chopped canned jalapeno peppers
4        radicchio leaves, for garnish
     3 parsley sprigs, for garnish
Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs. 
*Except in Dad's mind

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