DEVILED EGGS
Deviled Eggs have always
been a hit, but right now they are
hot! Restaurants all over town are
putting their spin on this classic.
Here are two of my takes; one with a
Spanish flair and one with the
classic pairing of eggs and truffle.
After making these
recipes, try your hand at developing
your own recipe. Maybe combining
sour cream or cream fraiche with the
mayonnaise, vinegar in place of
mustard and a fresh herb blend of
your choice. Remember to finish with
a garnish for that upscale look.
Roasted Red Pepper
Deviled Eggs
Yield: 12
Ingredients
6 hard boiled eggs
6 tablespoon mayonnaise
1 tablespoon roasted red pepper
puree
1/4-1/2 teaspoon sherry vinegar
salt and pepper
smoked paprika
To make the red pepper puree, place
a canned or home roasted, peeled and
seeded red pepper in a food
processor and pulse until pureed.
Put the puree in a strainer and
place over a bowl and allow the
excess moisture to drain off. If too
much moisture is left in the puree,
the deviled egg mixture will have a
wet consistency.
Peel the eggs, cut in half
lengthwise, remove the yolk and
place in a bowl. Mash the yolk with
the back of a fork until smooth or
push through a sieve. Add the
mayonnaise, red pepper puree, the
lesser amount of sherry vinegar and
mix. If the yolk mixture is too
thick, add a little more of the red
pepper puree to achieve the desired
consistency. Taste to determine if
more vinegar is required, and add
salt and pepper to taste.
Place the egg white halves on a
plate and fill with the yolk
mixture. A piping bag makes the
filling look attractive and can come
in handy if you have a large number
of eggs to fill. When done, lightly
dust the eggs with smoked paprika.
Keep refrigerated until ready to
serve.
Leftover deviled eggs can be
refrigerated and eaten the next day,
but are best the day they are made.
Truffled Deviled
Eggs
Yield: 12
Ingredients
6 hard boiled eggs
1/2-3/4 cup mayonnaise
1 1/2 teaspoon truffle oil
pinch cayenne pepper
salt
chives, minced
Peel the eggs, cut in
half lengthwise, remove the yolk and
place in a bowl. Mash the yolk with
the back of a fork until smooth or
push through a sieve. Add the lesser
amount of mayonnaise, truffle oil,
and pinch of cayenne pepper and than
mix. If the yolk mixture is too
thick, add more mayonnaise to
achieve the desired consistency.
Taste and add salt if needed or more
cayenne pepper if desired.
Place the egg white
halves on a plate and fill with the
yolk mixture. A piping bag makes the
filling look attractive and can come
in handy if you have a large number
of eggs to fill. When done, sprinkle
a small amount of the chives over
the yolk mixture. Keep refrigerated
until ready to serve.
Leftover deviled eggs
can be refrigerated and eaten the
next day, but are best the day they
are made.
Tip: When cutting the
hard boiled eggs in half, have a
tall glass of warm water and a clean
towel in your work area. After
cutting each egg in half and
removing the yolk, dip the knife in
the water and than dry on the towel.
This will remove the yolk from the
knife and keep the whites of the
eggs clean when you cut them in
half.
Recipe by David Musial