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Jenny Park of http://spoonforkbacon.com says: I know, deviled eggs are pretty retro, but IMO they deserve a second chance. I give them a modern spin by brightening them up with fresh herbs and spices. They're also fun for the holidays because they look so fancy. And strangely they're the first to go at parties. I guess they have staying power for a reason. Enjoy!
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Herb Deviled Eggs
12 eggs, hard boiled and halved
2 tablespoons (30 mL) light mayonnaise
2 teaspoons (10 mL) Dijon mustard
1 to 2 dashes hot sauce
1 tablespoon (15 mL) chives, thinly sliced
1 teaspoon (5 mL) thyme, minced
salt and pepper to taste
Scoop the yolks from each egg into a mixing bowl. Add the mayonnaise, mustard and hot sauce to the egg yolks and mix together with a fork, until smooth. Season with salt and pepper. Fold the herbs into the mixture until fully combined.
Fill a piping bag, fitted with a star tip, with the yolk mixture and pipe a small amount (about 1½ tablespoons) into each egg white half.
Top each deviled egg with a couple slices of chives, slightly chill in the refrigerator for 15 to 20 minutes and serve.
Emile Henry Rectangular Platter
Shun Classic 5 1/2-inch Santoku