Are those eggs piling up in the fridge? Here’s a new twist on an old idea. These recipes were borrowed from an article in the Washington Post (Aug. 27th), and came from Chef Greggory Hill at the restaurant, David Greggory.
“These eggs are surprisingly simple to make and easily transport to potlucks. Just keep the cooked whites separate from the yolk mixture, which can be stored in a resealable plastic bag. Upon arrival, snip the corner off, and you’re ready to fill.”
12 eggs ½ cup mayonnaise 2 Tbl. Dijon-style mustard ½ tsp. hot pepper sauce, such as Tabasco
*Note: the recipe assumes that you are going to make all three fillings at the same time, so the amounts given below are for 4 eggs’ worth only.
Smoked paprika-bacon filling: ½ tsp. smoked Spanish paprika 2 Tbs. Crumbled bacon ¼ tsp. hot pepper sauce
Arugula-lemon filling: 2 Tbs. Blanched, drained and finely chopped arugula 1 tsp. lemon juice
Place the eggs in a large saucepan and cover with an inch of cold water over high heat. As soon as the water comes to a boil, turn off the heat. Cover for 10 to 12 minutes, then transfer the eggs to a bowl of ice water to cool completely, about 10 minutes. Peel them under running water, cut them in half horizontally and transfer the hard-cooked yolks to the bowl of a food processor. Place the hard-cooked whites on a platter and set aside. To the yolks, add the mayonnaise, mustard and hot pepper sauce and process until smooth.
For the fillings, add your chosen ingredients and stir to combine. Using a spoon or pastry bag fitted with a large tip, fill the halves with the deviled mixtures. Serve immediately. - Updated: January 19, 2007
