deviled eggs

Categories: Appetizers, Eggs, Posted by Sandy Bergsten


6 large eggs, refrigerated 

1 teaspoon Dijon mustard

1 to 2 dashes Tabasco sauce, to taste

Salt and freshly ground pepper, to taste

1 tablespoon snipped fresh chives

3 tablespoons mayonnaise

1 tablespoon softened unsalted butter

¼ teaspoon pickle juice

 Fresh chives cut into ¼ inch pieces, for garnish



With tongs place the chilled eggs in a pan with 1 inch of boiling water. Cover, lower the heat to medium-low and steam the eggs for 13 minutes. (Placing a cold egg in a hot environment helps to pull the white away from the shell making the eggs easier to peel.)

Immediately plunge the cooked eggs into an ice bath until completely cool, about five minutes. (This helps the egg white to further retract from the shell.) 

One at a time, tap both ends of the egg until you find the air pocket. Then carefully peel under running cold water, sliding the egg away from the membrane and the shell it’s attached to. Place the peeled eggs in a paper towel lined bowl, cover loosely, and refrigerate for at least 15 minutes (this will make the yolks easier to pop out while keeping the cooked white intact).

Halve the eggs lengthwise, then carefully pop out the yolks. Place the yolks in a bowl, and mash well with a fork or whisk. Add the mustard, Tabasco, salt, pepper, snipped chives, mayonnaise, pickle juice and softened butter. Whisk vigorously until completely smooth. Add a little more mayonnaise if needed. 

Create a disposable pastry bag by placing a small Ziploc bag in a measuring cup. Spoon in the yolk mixture into the bag. Remove the air and seal. Snip a little off the corner to make a disposable pastry bag.

Dividing evenly, pipe the yolk mixture into the whites. Garnish with snipped chives. Arrange in a spoke design on a platter or serving dish. If not serving immediately cover loosely with plastic wrap and refrigerate for up to six hours.

Makes 12

(Note: to make ahead: wrap the egg whites in plastic wrap. Squeeze all the air out of the Ziploc bag holding the yolk mixture and seal. Refrigerate both separately for up to two days. Then fill as directed above.)

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