Page 39 - UpperCrust e-Magazine Third Quarter 2024

EGGS | UPPERCRUST FOOD

Devilled Eggs

Ingredients
• 6 large eggs, boiled, cooled,
peeled and halved
• 60 g mayonnaise
• 10 g Dijon mustard
• 5 ml white vinegar
• 2 g salt
• 1 g black pepper
• 1 g paprika
• 5 g fresh chives, finely
chopped and used for garnish

Method
Boil the eggs.
Place the eggs in a single
layer in a saucepan and
cover with water.
Bring the water to a boil
over medium-high heat, then
cover the pan, remove from
heat, and let sit for 10-12
minutes.
Transfer the eggs to a
bowl of ice water to cool
completely.
Peel the cooled eggs and
slice them in half lengthwise.
Carefully remove the yolks
and place them in a medium
bowl. Set egg whites aside.
For the filling
Mash the egg yolks with a
fork until smooth.
Add the mayonnaise, Dijon
mustard, white vinegar,
salt and black pepper to
the yolks. Mix until well-
combined and smooth.
To fill the egg whites, spoon
or pipe the yolk mixture into
the hollows of the whites.
Sprinkle the tops of the
filled eggs with paprika and
chopped chives for garnish.
Arrange the Devilled Eggs
on a platter and serve
immediately, or refrigerate
them until ready to serve.

JUL-SEP 2024 | UPPERCRUST | 37