Sunday, April 20, 2014

Deconstructed Deviled Eggs

If you are looking for ways to use up eggs from your Easter egg hunt left-overs, here is a popular and easy dish which is even further simplified. Hope you would all enjoy this as much as we did.
Recipe source: Honestly yum
12 eggs
1/3 cup of good mayonnaise
1 teaspoon of dijon mustard
1 teaspoon of white vinegar
1/2 shallot
Celery salt and freshly ground black pepper to taste
Make medium-boiled eggs. Bring a small pot of water to a boil (make sure the pot is wide enough so all the eggs fit in one layer). Use just enough water so they barely cover the eggs. Lower the heat to a very gentle simmer. Place the room temperature eggs in the boiling water very carefully. I use a large spoon to slide them in. Cook for 6-7 minutes and immediately remove from heat and run under very cold water to stop the cooking.
Peel the eggs and slice the eggs in half. Sprinkle a little salt and pepper over them.
To make the dressing, combine mayonnaise, dijon mustard and roughly chopped 1/2 shallot in a food processor and blend. Add the vinegar and blend again until smooth. Place a dollop on each egg and add a pinch of paprika over the eggs.
Roughly chop the parsley and add a pinch on each egg.


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