Friday, May 18, 2012

Deviled Eggs

How you cook your egg is up to you. I use an egg cooker and then drop them into ice water. My eggs peel perfectly every time. I know it is recommended to use older eggs, but I recommend using fresh eggs because it results in the yolks being centered in the egg. The really helps when making deviled eggs.

Yield: 20 deviled egg halves.
10 eggs for hard-boiling
1 tsp. tarragon-infused champagne vinegar
1/2 tsp. Coleman's Dry Mustard
2 tsp. Dijon mustard
7 Tbsp. mayonnaise
1/4 tsp. cayenne pepper
1/2 tsp. curry powder
to taste, paprika
to taste, pepper

 The secret to making a great deviled egg is pushing the egg yolks through a sieve with the back side of a spoon. This makes the yolk mixture come out extra smooth.

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