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Friday, March 29

Kathy Casey's 20th century-style deviled eggs

Filling
Mayonnaise
6 tablespoons
Horseradish, prepared
1 tablespoon
Mustard, Dijon
¾ teaspoon
Worcestershire sauce
½ teaspoon
Salt
¼ teaspoon
Pepper, freshly ground
¼ teaspoon
Pickles, baby dill, minced
2 tablespoons
Parsley, finely chopped
1 tablespoon
Topping
Pickles, baby dill, thinly sliced rounds
24
Pimiento, diced
1 tablespoon
  1. Twelve hard boil eggs.
  2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
  3. Set the white halves on a platter, cover, and refrigerate. 
  4. With a fork, mash the yolks to a smooth consistency. 
  5. Add the mayonnaise, horseradish, mustard, Worcestershire, salt, and pepper; mix until smooth. 
  6. Stir in the minced pickles and parsley. 
  7. Taste, and season accordingly. 
  8. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the whites; or, fill with a spoon. 
  9. Top each egg half with a slice of dill pickle, and about 1/8 teaspoon of the diced pimiento.
  10. Serve with smoked oyster. 
Recipe from D’lish Deviled Eggs by Kathy Casey.

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