Devilled Eggs

Name: Devilled Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 6 eggs; 1/4 cup (60 ml) mayonnaise; 2 tsp chopped fresh chives; Paprika, to taste; Microgreens or thinly sliced radish, for garnish; Salt

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Preparation 25 min
Cooking 15 min
Servings 1
Makes 12

As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot, with a simple garnish of microgreens or wafer-thin radish slices, proves that it doesn’t take much to refresh a classic.

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free

Ingredients

- 6 eggs
- 1/4 cup (60 ml) mayonnaise
- 2 tsp chopped fresh chives
- Paprika, to taste
- Microgreens or thinly sliced radish, for garnish
- Salt

Preparation

- Place the eggs in a small saucepan and cover with cold water. Bring to a boil. When the water begins to boil, cover the saucepan and remove from the heat. Let rest off the heat for 10 minutes.
- Remove the eggs and cool in an ice bath. Peel the eggshells. Cut the eggs in half lengthwise and remove the yolks. Set aside.
- In a bowl, using a fork, purée the yolks with the mayonnaise. Season with salt. Add the chives and combine gently.
- With two small spoons, fill each egg half with the yolk mixture. Place on a serving platter. Sprinkle with paprika and top with microgreens or radish.

Personal Note

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Devilled Eggs

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Bamboo Salt Cellar