Recipe courtesy of Johanna Frenz
1 doz eggs
2T of vinegar
Salty water
1/3 cup mayo or so
1/3 cup good Dijon mustard
S&P
Capers, chopped finely (if you have them)
2 tsp truffle butter or oil
red chile powder, or red and green if ya wanna be festive!
Put the eggs in a pan with cold salty water and vinegar so they are submerged. Bring to a boil, cover the eggs and turn off the flame. Wait fifteen minutes and run under cold water.
Peel them. Or make someone else do it, this part sucks.
Slice eggs in two and take out the yolks. Save the egg boats.
Mash the yolks with the mayo, add the mustard and the chopped capers, salt it, pepper it, truffle it. Whip it and make it fluffy.
You probably have a pastry bag...perfect time to use it!
You don't? Use a plastic bag with the corner cut out. Fill those egg white boats up with the mixture; kinda like a soft serve ice cream.
When done sprinkle with chile powder. eat all in one sitting, before your guests even know you made 'em. ;)
Num Num Num!
i adore deviled eggs, and have always wanted a great recipe for the archives. rockin' photo and thanks!!
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