Deviled Eggs and Deviled Pickled Eggs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 dozen eggs, hardboiled
1/8 C mayo
1/8 C sour cream or greek yogurt
3-5 T Dijon mustard
1-2 t apple cider vinegar
2 T capers - minced
salt
pepper
spicy paprika
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Directions: |
Directions:Peel the eggs and slide in half
Chuck all the yokes in a bowl, arrange whites on fancy tray
Add everything to the yokes and mash with fork along the wayt
Texture should be just loose enough to pipe through a pastry bag with a large tip
which you should do if you're trying to be presentable
or just use two spoons to plop filling in if you're main objective is to shove as many in your mouth in as short a time period as possible
Pickled variation - put the peeled eggs in leftover juice from pickled beats. leave to soak in refrigerator for 1-2 days - then proceed as normal. They'll turn a delightful purple color and take on a bit of the pickling flavor. Honestly it should be Arlene's pickled beets (or other home canned beets) because they have the best flavor/color.
Garnish with paprika and/or minced capers and flaky salt |
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Personal
Notes: |
Personal
Notes: This is all to taste, so measurements are approximate at best and wholesale fabrication in actuality
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