Recipe:
Appetizer: Deviled Eggs with Chives
Makes 24 deviled egg halves.
1 dozen large eggs
½ cup mayonnaise, preferably homemade
1½ tablespoons heavy cream
¼ teaspoon sugar
1 tablespoon champagne or white wine vinegar
Snipped chives
Good quality fine sea salt to taste
Place the eggs in a large saucepan and
cover with water by 2 inches. Add a tablespoon
of salt and bring to rolling boil over high
heat. Immediately remove the pan from the
heat, cover, and let stand for 10 minutes.
Pour off the hot water and fill the saucepan
with cold water. Use the dull side of a
knife to gently crack the eggs and place
back in the water to loosen the shells.
Shell the eggs. Halve and scoop out yolks
into a medium sized mixing bowl. Mash with
a fork. Blend in mayonnaise, cream, sugar
and vinegar. Season to taste with salt.
Using a pastry bag (or just a small spoon),
fill the egg white halves. Sprinkle stuffed
eggs with snipped chives and serve.
These are a lovely starter for any Spring
brunch or luncheon -- particularly when
served with a glass of bubbly!
(Party Planning, april 2005)
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