Deviled Eggs

Note: This is part of the Glamping episode were we featured a cocktail menu. I separated the recipes out individually to provide you with a better search option.


Having fallen out of grace for many years the Deviled Egg is back. I like to keep it basic, especially when using farm fresh or local eggs which adds such an amazing color and flavor.

(Be sure and watch the video for a special piping trick.)

Deviled Eggs

Prep time: 20 minutes                         

Cook time: 25-30 minutes

 6 eggs, hardboiled and shelled

2 Tbls. Best Foods Mayonnaise

1 Tbls. stone ground mustard (Sierra Nevada Stout)

Kosher salt

Fresh ground pepper

Optional Garnishes:

Bacon Bits

Harissa

Rosemary Flowers

Parsley Leaves

Capers

Olive tapenade

To make hardboiled eggs: Place eggs in a small pot and cover with cold water one inch above eggs. Bring to a boil on high heat. Remove from heat, cover pan and let sit 20 minutes. Drain water and rinse with cold water.

To make filling: Peel eggs and cut in half. Rinse whites to remove all shell bits. Place on paper towels to dry. Gently remove yolks and place in a small bowl or the bowl of a mini food processor. Add mayonnaise and mustard and either mash together with a fork or puree in the food processor. Taste and adjust seasoning with salt and pepper. Place filling in a Ziploc bag and refrigerate until needed. When filling the eggs, cut the corner of the bag off (about ¼ of an inch) and pipe filling into the whites. You can prepare filling and whites ahead of time and fill whites just before serving. If you don’t have an egg serving plate, curly parsley makes a great bed for the eggs and keeps them from tipping, while also creating a beautiful backdrop. Garnish with fresh herbs, edible flowers, crispy bacon, capers, harissa or tapenade.