30 minutes
A classic appetizer with a twist, featuring the tang of Dijon mustard and the subtle onion flavor of chives.
Large Eggs, boiled and peeled
each
teaspoons
Tabasco Sauce, adjust to taste
0 dashes
to taste
teaspoons
Chives, finely snipped
tablespoons
tablespoons
for dusting
1. Egg Prep
Begin by rinsing eggs with warm water. Place them in a small saucepan and cover with cold water. Over medium-high heat, bring the water to a boil. Once boiling, turn off the heat, cover the pan, and allow eggs to sit for 10-12 minutes. Drain and rinse with cold water or transfer them to an ice-water bath. Once cooled, peel and refrigerate the eggs, loosely covered, for 15 minutes.
2. Yolk Mixture
Slice the chilled eggs lengthwise. Gently remove the yolks and transfer them to a mixing bowl. Using a fork, mash the yolks until smooth. Blend in Dijon mustard, Tabasco sauce, salt, black pepper, and snipped chives. Mix in mayonnaise until well combined.
3. Filling
Spoon or pipe about 1 1/2 teaspoons of the yolk mixture back into the cavities of each egg white. If piping, use a bag fitted with a star tip for a decorative touch.
4. Garnishing
Lightly dust the filled eggs with paprika. Garnish each with a whole chive for an elegant presentation.
5. Serving
Arrange the deviled eggs on a serving platter and serve chilled.
Incorporate truffle oil into the yolk mixture and garnish with truffle shavings or salt.
Add chipotle peppers in adobo sauce and top with crispy bacon bits.
Replace mayo with avocado, add lime juice and cilantro, and garnish with jalapeño.
Mix in kalamata olives, sun-dried tomatoes, feta cheese, and garnish with oregano.
Incorporate smoked paprika, liquid smoke, smoked salmon, or crumbled bacon to add a smoky element.
Comments (0)