Appetizer · Makes 24
Deviled Eggs
The first thing gone at every potluck, every time
We made four dozen for a graduation party once. They were gone before the guests had their coats off. We've made them at every gathering since, always four dozen, always the same result. At a certain point you stop being surprised.
Ingredients
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon hot sauce
- 1 teaspoon fish sauce
- ½ teaspoon celery salt
- Paprika and fresh chives, to finish
- Salt and white pepper
Method
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a boil.
- Once boiling, cover, turn off heat, and let sit exactly 11 minutes.
- Transfer immediately to an ice bath. Cool completely before peeling.
- Halve eggs lengthwise. Pop yolks into a bowl; arrange whites on a platter.
- Mash yolks with a fork until fine. Add mayo, mustard, vinegar, hot sauce, fish sauce, and celery salt.
- Whip until very smooth and creamy. Taste and adjust — it should be punchy.
- Pipe or spoon filling back into whites. Dust with paprika, finish with chives.
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