| Chef: Adam Cutsinger | |
| Food Mood: Quick and Easy | |
| Cuisine: New American/Regional | |
Description |
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| Like the ever-popular deviled eggs we all know, but with a lil extra spice. | |
Servings: 15 |
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Ingredients |
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| 15 eggs 1 1/2 cups mayonnaise 1/8 cup lemon juice or vinegar 1 teaspoon of dried mustard (or 1 tablespoon of Dijon mustard) 1 teaspoon Worcestershire sauce 1 tablespoon minced garlic 2 tablespoons chopped chives 1 teaspoon cayenne pepper 1 teaspoon white pepper 1 teaspoon salt paprika for garnish Tobasco or red chile sauce (optional) |
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Method |
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| Gently place the eggs in a large pot of cold water. Turn to high heat. Once the water comes to a rolling boil, remove from heat, keep covered for 10 minutes. Remove and place into a bath of ice and water. Once cooled throughout, gently remove the shells. Once the shells are removed, cut the eggs in half long-ways. Carefully remove the yolks and place them into a medium-sized bowl. Add mayonnaise, lemon juice or vinegar, mustard, Worcestershire sauce, minced garlic, 1 tablespoon (half) of the chopped chives, cayenne pepper, white pepper and salt. Whip with a whisk until smooth (you may also use a food processor). Scoop the mixture into a pastry bag with a tip of your choice. Fill each half egg white to heaping (but not top-heavy). If a pastry bag is not available, you may use a spoon to dollop the mixture into each half egg white. Sprinkle a generous amount of paprika over them all, and top with the remaining chives. Refrigerate and serve. For an added spicy punch, a drop of Tobasco sauce or red chile sauce under the egg yolk mixture in each of the Devilish Egg may be added. | |
