Luxury Connected Appliances
Todd & Diane’s Deviled Egg Bar
Ingredients
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Serves 12 12 large eggs, boiled and peeled 2 Tablespoons (30 ml) prepared mustard (regular, Dijon or spicy brown) 1/3 – 1/2 cup (80-120 ml) mayonnaise, crème fraiche or sour cream 1/4 teaspoon (1.25 ml) smoked paprika 1/4 teaspoon (1.25 ml) cayenne 2 Tablespoon (30 ml) vinegars (apple cider vinegar, rice vinegar or distilled) 1 Tablespoon (15 ml) minced onion or shallots (optional) 1 Tablespoon (15 ml) sweet pickle relish (optional) 2 teaspoons (10 ml) soy sauce or Worcestershire sauce 1/2 teaspoon (2.5 ml) kosher salt or sea salt, to personal taste Fresh cracked black pepper, to taste |
Directions
1. Slice eggs lengthwise and gently remove yolks. Place the cooked egg whites aside.
2. Combine egg yolks, mustards, mayo, smoked paprika, cayenne, vinegar, soy sauce, salt and pepper to taste. Using a fork, mash the yolk mixture until smooth, removing lumps.
3. Using a piping bag fill it with the yolk mixture. You can also use a spoon to fill the egg white with the yolk mixture.
4. Spoon or pipe in all the yolk mixture between egg half.
5. Put toppings in small bowls for your guests to top their deviled eggs themselves.
