Hard boiled eggs: abrade the yolks from half a dozen hard-cooked eggs and squash them up with about 1/3 cup of mayonnaise, a little salt and pepper and enough pointed mustard to supply it vitality. Spoon the mixture back into the whites. Add a shake of paprika or chopped chives for colour.
But that is only a beginning stage. boundless versions can turn this already beloved nibble into something really extraordinary.
1. Cut about a sector of the egg off the small end and a thin narrow piece off the large end to make it stand up. Spoon out the yolk. After piping in filling, place the top piece back on at an angle like a hat.
2. Use the sharp end of a small, sharp knife to make a meander cuts when halving the eggs.
3. Use quail eggs for one-bite deviled eggs.
4. Thinly dice the whites and mix them into the yolk mixture to make deviled-egg spread. Serve on cocktail bread, as a dip for crudites or as a sandwich spread.
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