ChatterRecipe of the Month April 2011

Devilled Eggs

So you may have thought I might give you something with chocolate for this month’s recipe, but instead I decided to stay with our egg theme instead and bring you something simple yet classic and easy to make for entertaining – Devilled Eggs! Everyone’s got their own special spin on this family classic, so here are a few suggestions to liven up those hard-boiled treats!

Eggs (hard-boiled & peeled)
¼ cup Mayonnaise
1 teaspoon White Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Horseradish
½ teaspoon Dill Weed (chopped)
Salt & Pepper
Worcestershire Sauce (optional)

Hard-boil the Eggs by simply bringing them to a boil in a pan of cold Water, with a little Vinegar and Salt added to stop them from cracking. As soon as  the Water comes to a boil, reduce the heat and simmer for about a minute. Then, remove the pan from the heat, cover the saucepan with a lid, and let sit for 10-12 minutes. Run the Eggsunder the cold tap so they cool down before you crack and peel them. Halve the cooled Eggs lengthwise and remove the yolks. Set the whites aside. Mash the Egg Yolks in a bowl, then add the MayonnaiseDijon MustardHorseradishDill WeedSalt & PepperWorcestershire Sauce if it still needs more “bite” and mix everything together well. Either spoon or pipe the mixture into the halved Egg Whites and sprinkle with Paprika. Garnish the plate with Dill or Parsley sprigs and keep chilled before serving.

And here are a couple more ideas for different flavor profiles – for example, you could add some finely chopped Pickles and a little Pickle Brine instead of the Vinegar. Or, if you want to go a little fancier, how about using half Mayonnaise and half Sour Cream, and mix in a little finely chopped or minced Smoked Salmon (Lox) with Lemon Juiceinstead of the Vinegar, and some chopped Chives.

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