Deviled Eggs
Deviled eggs serve as a really good appetizer / finger food. I have also discovered a really important ingredient to make great deviled eggs - lemon juice (or vinegar) ! Deviled eggs tend to be heavy due to the egg yolk and mayonnaise mixture. One way to cut down the richness is to add lemon juice, or something acidic in the yolk mixture. It provides a good balance of richness and lightness. For some additional heat, add some paprika! :)
Ingredients:
Cover eggs in a pot (single layer) and bring to a boil. Once it starts boiling for about a minute, turn off the heat and let stand for 10 minutes. Then, drain eggs and transfer them to a pot of cold water. |
Add in mayonnaise, lemon juice, dijon mustard, paprika, salt and black pepper to the egg yolk. Mix them well.
I then placed the yolk mixture in a ziplock bag. I cut off a small hole off one of the edges of the ziplock bag, and then placed a small piping tip through the hole (of course, the hole that you cut has to be smaller than the diameter of the piping tip). |