Sunday, December 2, 2007

Recipe of the Week: Deviled Eggs

It's holiday season and chances are you'll be hosting and attending a lot of holiday parties this month. A great starter and crowd pleaser is the classic deviled egg. To glam my deviled eggs up, I garnish them with a tiny dollop of creme fraiche and whitefish caviar (about $6 at the grocery store).

Deviled Eggs
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne

Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

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