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Not Yo Mama's Deviled Eggs

4 star rating
 

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Submitted by: Daniel Lee

 

This variation uses chopped hazelnuts and pistachios, cayenne pepper, and rice vinegar to season the filling. Serve as an appetizer at your holiday gathering.
 

Ingredients

  • 10 Fresh Eggs
  • 1 cup Mayonnaise
  • 1 tsp. Cayenne Pepper
  • 2 tbsp. Dry Sherry
  • 1 tsp. Dijon-style Mustard
  • 1 tsp. Minced Onion
  • 1/2 tsp. Kosher Salt
  • 1 tsp. Seasoned Rice Vinegar
  • 1/4 Cup Pistachios, finely chopped
  • 1/4 Cup Hazelnuts, finely chopped

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Method

1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY remove from heat and let stand, covered, for 15 minutes. 2. Drain eggs. Return eggs to saucepan, cover, and shake only hard enough to crack shells. IMMEDIATELY place eggs under ice-cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. Peel the eggs. 3. With a sharp knife, half the eggs lengthwise. Remove yolks, place in a bowl and mash with a fork. Set whites aside. 4. In a mixing bowl combine yolks with remaining ingredients. 5. Stuff mixture into halved egg whites and arrange on deviled egg tray.

 

Notes:

 

Number of Servings: 20 Deviled Egg Halves

 

Submitted by: Daniel Lee ()

 

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