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Deviled Eggs

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 8-10

I love Deviled eggs. I have a distinct memory of my mother making them. The whipped cream is a lightener that makes them uniquely addictive.

Ingredients

12 large eggs

Kosher salt

½ cup mayonnaise

1 teaspoon Tabasco plus additional for the topping

1 tablespoon Dijon mustard

1 tablespoon Worcestershire Sauce

½ teaspoon paprika plus additional for “dusting”

1 tablespoon white wine vinegar

The juice from 1 large lemon

1/3-cup heavy cream

Serves: 8-10

Instructions

  1. Cook the eggs: Gently place the eggs in a medium pot and cover them with cold water. Add a pinch of salt. Bring the water to a rolling boil over high heat. When the water boils, remove the pot from the heat, cover it and let the eggs “stand” for 10 minutes. Gently pour off hot water and run cool water over the eggs to stop them from cooking further.
  2. Prepare the eggs: When the eggs feel cool to the touch, gently crack the egg around the shell so you can peel it off and leave the egg whole. Peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits and dry them off thoroughly. Using a sharp knife, cut the eggs in half, lengthwise, and remove the yolk from the center of each. Push the yolk through a strainer into a bowl. Arrange the egg white “halves” on a platter.
  3. Make the filling: In a medium bowl, use a whisk to blend the egg yolks with the mayonnaise, Tabasco, mustard, Worcestershire, paprika, vinegar and lemon juice. Season with salt to taste.
  4. Add the cream and prepare the egg whites: In a separate bowl, whip the cream until medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Fill a pastry bag fitted with a fluted tip (or, alternatively, a plastic sandwich bag with one of the bottom corners cut off) with the egg yolk mixture. Season with egg white with salt to taste. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer of paprika.
  5. Finish and serve: Fill the crevices in the egg white with the yolk mixture. Refrigerate until ready to serve.

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