What Easter celebration would be complete without deviled eggs?
Photo by Gina Moore
MAKES 12
6 large eggs, hard-boiled
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 dashes Tabasco sauce
Kosher salt
Fresh ground black pepper
2 tablespoons fresh chopped herbs (parsley, tarragon or chives)
Sliced olives, for garnish (optional)
Paprika, for garnish
Place eggs in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat. Turn off heat and cover. Let eggs sit in hot water 12 minutes. Immediately drain and transfer to a large bowl filled with water and ice for at least 15 minutes. Peel and refrigerate until ready to prepare.
Cut in half lengthwise and carefully scoop yolks into a medium-sized bowl. Set egg whites aside. Using a fork, mash yolks. Add mayonnaise, mustard, Tabasco, salt, pepper and herbs and mix thoroughly. Put into a piping bag or quart-size zip-close bag. Snip off one corner of bag and pipe mixture into the egg whites. (Snip small portion initially and increase as necessary.) Add desired garnish and sprinkle with paprika.
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