Deviled Eggs

Deviled Eggs

Makes: 12

6 eggs, hard boiled, cooled, and peeled
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Tabasco pepper sauce
Salt and pepper

4 radicchio leaves, for garnish
3 parsley sprigs, for garnish

Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, season with Tabasco pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs.

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