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Traditional Deviled Eggs Ingredients 6 hard-boiled eggs, peeled 2 T mayonnaise 2 tsp Dijon-style mustard 1/2 tsp mild vinegar 2 T sweet-pickle rielish, plus more for garnish, optional Salt and pepper to taste Paprika for garnish, optional |
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Method Cut eggs in half lengthwise. Remove yolks; set whites aside. Mash yolks with mayonnaise, mustard, vinegar, pickle relish, salt and pepper. Refill whites with egg mixture. Garnish with a sprinkling of paprika or a dab of relish. Waldorf Deviled Eggs Ingredients 6 hard-boiled eggs, peeled 2 T plain yogurt 1 T unpeeled red apple, minced 1 T celery, minced 1 T pecans, finely chopped 1 T honey 1 tsp lime juice Dash of dash curry powder Dash of salt Method Cut eggs in half lengthwise. Remove yolks; set whites aside. Mash yolks with fork. Blend in yogurt, apple, celery, pecans, honey, lime juice, curry and salt. Refill whites, using 1 heaping tablespoon of yolk mixture for each egg half. Bacon and Cheese Deviled Eggs Ingredients 12 hard-cooked eggs, peeled 1/2 cup mayonnaise 1 T honey mustard 1/2 tsp salt 1/4 tsp black pepper 4 strips bacon, cooked, crumbled 2 T shredded sharp cheddar Parsley, for garnish, optional Method Cut eggs in half lengthwise. Spoon yolks into a bowl; reserve whites. Mash yolks with fork. Add mayonnaise, honey mustard, salt and pepper. Fold in bacon and cheese. Fill each egg white with yolk mixture. Cover and refrigerate until ready to serve. Courtesy of Andrea Correale, chef and owner of Elegant Affairs, located at 110 Glen Cove Avenue, in Glen Cove. 516-676-8500. www.elegantaffairscaterers.com Here’s a classic deviled egg recipe from Polly Talbott of À la Carte Culinary Services: Deviled Eggs To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Cut eggs in half lengthwise. Place yolks in small bowl. Add mayonnaise, mustard (if using), and salt and pepper. Mash until smooth with a fork or potato masher. If you like, place in a pastry bag with a fluted tip and pipe into each white half (mixture must be smooth if you do this). Garnish with a caper or parsley or dill sprig. Additions: This is a basic formula for deviled eggs. But make it your own! Add chopped fresh dill, tarragon, capers, pickles or even salmon. If you choose to add these ingredients, you’ll have to spoon it into the egg halves; it won’t “pipe” unless you use a plain tip. You can also substitute some sour cream or drained yogurt for some of the mayonnaise. |
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