|Name:||Deviled Eggs||Contributor:||Martin Golding|
|Description:||Garlicy mustardy deviled eggs||Posted:||2011-01-15|
|Key words:||eggs mustard||Category:||Appetizers|
|Ingredients:||1 T chopped garlic* (about 6 cloves pressed)
1 T vinegar (I use sherry or cider)
1 t kosher salt
1 T dry mustard, mixed to a paste with water
3 dozen eggs
1 C mayonnaise
1/4 C Gray Poupon mustard
3 pickled cocktail onions, finely grated**
1 t finely ground pepper
powdered chipotle for sprinkling
|Preparation:||Chop or press the garlic. Mix with the vinegar and salt and set aside.
Prepare the mustard paste.
Slice the eggs in half***. Separate the yolks from the whites.
Mash the yolks to your texture preferences****. Add the garlic and mustard paste and the rest of the ingredients and stir to blend.
Stuff whites with the yolk mixture*****.
Sprinkle lightly with powdered chipotle, if liked. Sprinkle with paprika if cautious.
|Notes:||*We buy garlic in bulk and freeze most of it. Frozen garlic does well in this recipe.
**You want a really fine grate. A microplane is perfect (and I hardly lost a fingertip)
***A wire type egg slicer makes this job easier and neater.
****I just throw the whole thing into the Kitchenaid and whip smooth. Some people prefer their deviled eggs a little chunky.
*****Use two spoons, or put the yolk mixture into a pastry bag and squeeze to fill.
Two tablespoons of fresh pickled purple (salad) onions goes nicely.
This makes a lovely potluck dish. For easier transportation, bag the whites and yolks separately and assemble on site.