|The Perfect Appetizer: Classic Deviled Eggs
Classic Deviled Eggs
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons yellow mustard
- 3 dashes of Worcestershire sauce
- Sweet paprika or pure ancho chile powder, for garnish
- Minced chives, for garnish
|Cook eggs and let cool; remove shells
|Cut eggs in half and remove yolks
|Continue to remove yolks until all are removed
Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt. Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.
|Put egg yolks in a food processor with Dijon and yellow mustards, Worcestershire and salt. Blend until smooth.
|Transfer egg yolk mixture to a piping bag fitted with a medium-sized star-shaped tip
|Pipe yolk mixture into each egg white
|Top each egg with a pinch of cayenne, ancho chile or paprika
|Top each egg with a tiny sliver of chive (Hint: Use tweezers for best placement of chives)
|Arrange on a serving platter and serve!