Deviled Eggs


3014279869_939ea798cc_z

INGREDIENTS

  • 8 eggs
  • 3 tablespoons butter, softened
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • Sweet paprika, for garnish

METHOD:

1. Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from the heat. Using a slotted spoon, gently place the eggs into the pot of water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.

2. Carefully scoop the egg yolks into a small bowl and reserve the eggs whites. Over a medium bowl, push the egg yolks through a fine-mesh sieve. Stir in the remaining ingredients until smooth, then transfer to a piping bag fit with a star tip. Pipe about 1 tablespoon of filling into 12 of the egg white halves, reserving the remaining whites for snacking or another use. Lightly dust with paprika and serve

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s