WetLeather Recipe Database - food for bikers

Name:	Deviled Eggs	Contributor:	Martin Golding
Description:	Garlicy mustardy deviled eggs	Posted:	2011-01-15
Key words:	eggs mustard	Category:	Appetizers
ID:	884	Updated:	2011-08-01 10:56:22
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.
Equipment:	egg slicer stand mixer