Deviled Eggs
We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika standby. Serve them on a bed of leafy greens or fresh sprouts.
Ingredients
Makes 1 dozen eggs (2 dozen halves).
- 12 hard-boiled eggs
- Coarse salt and freshly ground black pepper
- 3 1/2 tablespoons Homemade Mayonnaise, or prepared
- 1 teaspoon curry powder
- 1/2 cup roughly chopped fresh basil leaves
- 3 tablespoons Homemade Mayonnaise, or prepared
- 3 tablespoons creme fraiche
- 2 teaspoons Dijon mustard
- 4 cornichons, minced (about 1 tablespoon)
Directions
- Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
- Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
- Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
- Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper.
- Fill eight reserved egg-white halves with each filling; serve.
First published