Creamy Deviled Eggs

The trick is to photograph the food before it’s eaten…

Hard to imagine how popular this very easy dish is at the informal evening gatherings. Perfect component for a la fourchette offering..

For 8 people (roughly one agg per person) you need:

  • 8 large eggs, hard boiled and cooled
  • 4-5 tbps  light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp white-wine vinegar
  • 1 tbsp minced shallot
  • dash hot sauce, such as Tabasco
  • Coarse salt and ground pepper
  • Paprika, for garnish
  1. In  a medium bowl mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
  2. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact.
  3. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper.
  4. Mash with a fork until smooth.
  5. Mound yolk mixture into whites.
  6. Sprinkle with paprika.
  7. Lay them out on an flat serving platter. If not serving immediately, cover with foil and store in a cool place (few hour ok..).

 

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