Recipe: Deviled Eggs
Yield: 12 servings
6 Hard-boiled eggs; cooled, -- and peeled 1/4 c Mayonnaise 1 ts Dijon mustard 1 ts White wine vinegar 1 ts Finely-chopped chives Salt; to taste Freshly-ground black pepper; -- to taste 1 ts Chopped canned jalapeno -- peppers Tabasco sauce; to taste Paprika === GARNISH === 4 Radicchio leaves 3 Parsley sprigs
Slice the eggs in half lengthwise. Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Tabasco sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs. This recipe yields 12 deviled egg halves.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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