Friday, June 19, 2015

Chef Alexa's Devilled Eggs with a Kick

Devilled Eggs with a Kick

At the May Artisan Foodworks Market, I picked up some wonderful farm fresh eggs from Leah Beyers and her family. As soon as I saw those beautiful eggs, I knew they were meant for deviling. This month, I hope to pick up some more. Are you familiar with her Beyer Beware blog

6 extra large eggs
½  cup real mayonnaise
½ cup white wine vinegar
1 teaspoon Tabasco (or more to taste)
1 tablespoon Coleman’s dry mustard
2 tablespoons finely chopped chives

Place eggs in a single layer in the bottom of a sauce pan. Add cold water to cover eggs one inch. Heat eggs until just boiling. Cover and remove from heat. Let sit for 12 minutes before draining eggs and running cold water over them to cool.

Peel the eggs. Cut in half, lengthwise. Scoop out the yolks and mash them. Mix in the mayonnaise, white wine vinegar, Tabasco, and mustard.

Whip, whip, whip the mixture until light and fluffy.

Spoon the yolk mixture into the cooked halves. Sprinkle the chopped chives over the eggs.

Makes 12 devilled eggs

Copyright Chef Alexa Lemley.