Todd & Diane’s Deviled Egg Bar
Ingredients
12 servings:
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
Instructions
Step 1
Slice eggs lengthwise and gently remove yolks. Place the cooked egg whites aside.
Step 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.
Step 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.
Step 4
Spoon or pipe in all the yolk mixture between egg half.
Step 5
Put toppings in small bowls for your guests to top their deviled eggs themselves.
