weeknight gourmet

Easter Egg Overload? Time for some Deviled Eggs!

IMG_1292Lots of leftover Easter eggs?  Deviled eggs are always a crowd pleaser…or so I have heard.  I wrongly assumed I wouldn’t like deviled eggs because I didn’t care for the hard-boiled yolk.  But Tim loves deviled eggs so I decided to give them a try.  YUM!  I’ve been missing out.

I followed Emeril’s recipe (below), using my new favorite hot sauce Frank’s.  There is a nice little kick from the mustard and hot sauce!

In case you are wondering how to make the perfect hard-boiled egg, here is a good recipe to follow.  But the perfectly cooked hard-boiled egg is stickier and harder to peel.  Not he ideal solution for decorating Easter eggs, but here is a tip for easier peeling so your deviled eggs look as good as they taste.  Slightly crack the egg before you put the cooked egg in an ice bath.

Now all I need is one of those cute deviled egg trays!
Deviled Eggs
Emeril Lagasse

  • 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.

 

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