Central Market's Classic Deviled Eggs

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by Melissa Jones

wfaa.com

Posted on March 27, 2013 at 1:42 PM

 

Classic Deviled Eggs:

    12 Eggs

    1/4C Mayo

    1 T Creole Mustard

    2 T Dill Pickle, Minced

    1 t Parsley, chopped

    1/2 Lemon, Juiced

    Kosher Salt & Black Pepper to taste

    Sprinkle Cayenne

 

Boil Eggs for 12 minutes in salted water, drain, and cool in ice water. 

Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.

With a fork or whisk, break up yolks and add in mustard, mayo, pickle, and parsley.

Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.

Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.

Top with a sprinkle of Cayenne, or other preferred garnish.

 

 

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