Deviled Eggs
Deviled Eggs are the perfect appetizer for any Spring celebration like Easter, May Day, Mother's Day or even as part of a brunch menu or afternoon tea.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 18 Eggs
- 9 Tblsp Mayonnaise
- 1 Tblsp Sour Cream
- 2 tsp Dijon Mustard
- 1-2 tsp Dry Mustard Powder
- 1/2 tsp Worcestershire Sauce
- 1-2 dashes Tabasco Sauce
- 1/2 tsp Dried Parsley crushed
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 Shallot, small-medium finely minced
- Paprika
- Chives sliced thin
Instructions
Hard Boiled Eggs
- Place the eggs in a large saucepan. The saucepan should be large enough to place the eggs in a single layer.
- Cover the eggs with cool water.
- Bring the water to a boil over medium-high heat. When the water has reached a boil, remove from the heat.
- Let the eggs sit in the water for 12 minutes.
- Once the time goes off, drain and all cool running water to run over the cooked hard-boiled eggs.
- Tap each egg on top and sides. Peel the eggs.
- Refrigerate the eggs for a minimum of 2 hours.
Deviled Eggs
- Remove the hard-boiled eggs from the refrigerator. Cut the eggs in halves lengthwise.
- Remove the yolks from the eggs and place the egg yolks in a large mixing bowl.
- Set the egg whites aside for serving you can place them in a Deviled Egg container, platter, tray.
- Break up the egg yolks with a fork.
- To the egg yolks, add the mayonnaise, sour cream, Dijon mustard, mustard powder, Worcestershire sauce, Tabasco sauce, crushed parsley, kosher salt, and freshly ground black pepper.
- Mix thoroughly with a hand-held mixer. Mixture should be creamy without any significant lumps. You want to make sure the mustard powder is completely mixed throughout.
- Add in the minced shallots. Mix well.
- Spoon or pipe the filling with a star tip into each egg what half. Mound as if you would be looking at a whole egg yolk.
- Keep the eggs refrigerated until served. Dust each top with a little paprika and chives.