Sunday, July 4, 2010
51. Buttery Dijon Deviled Eggs
From 2005 Southern Living Annual Recipes
While I'm a huge fan of deviled eggs, I've never actually made them myself...which is a Southern food crime.
So, when my friend Jenny said she wanted to learn how to poach eggs and make Giada's Eggs Florentine, we decided to make it an "egg night" and knock out two dishes.
These were rich and creamy, with the butter and Dijon, but I thought this dish needed more texture/crunch. I think I prefer the standard mayo-mustard-dill pickle relish recipe...but I'm glad I finally knocked this classic off my "to-make" list!
(By the way, the Eggs Florentine were DIVINE!)
1 dozen large eggs, hard-cooked and peeled1/4 cup butter, softened
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
Salt to taste
Ground white pepper to taste
Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in butter and next 4 ingredients. Stir in salt and white pepper to taste. Spoon or pipe yolk mixture evenly into egg white halves. Sprinkle with paprika, if desired. Cover and chill at least 1 hour or until ready to serve.