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
Paprika
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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