March 19, 2013

In the Kitchen: Deviled Eggs

Growing up, we only ate deviled eggs on Easter Sunday. So, I was taken aback my freshman year of college when my sorority house had a plate of deviled eggs out at lunch. Each time they were offered I  had one, but I will always associate them with Easter. I made a plate of deviled eggs for Will to take to a work picnic last week, and even though it wasn't Easter Sunday, the eggs were still fitting for the time of year. 


Deviled Eggs 
Inspired by Martha Hall Foose

12 large eggs, hard boiled and cut in half lengthwise 
1 tablespoon dill pickle relish
2 tablespoons mayonnaise 
2 tablespoons unsalted butter, salted 
1 teaspoon yellow mustard 
2 green onions, white and green parts chopped 
1/4 teaspoon salt 
1/4 teaspoon pepper 
paprika for garnish 

Method: 
In a small bowl mash egg yolks with a fork until smooth. Add next seven ingredients and whisk until smooth. Add a dollop of egg mixture to each egg white. Sprinkle with paprika. Cover and refrigerate until chilled.



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