Deviled Eggs
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 6 large eggs
- 3 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Kosher salt and fresh ground pepper
- ¼ teaspoon sweet paprika
- Fresh chives cut into 1-inch segments, for garnish
Procedure
When making deviled eggs, using fresh eggs will result in the best flavor. Most egg cartons have a “use by” date on the carton, but it is always good to know how to check eggs. Place an egg in a glass of water—if it is fresh, the egg will lie horizontally on the bottom but if it is old, it will stand upright and pop up to the top of the glass.
To hard boil the eggs: Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a rolling boil over high heat. Remove pan from the heat; cover, and let stand for 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath. Once cook, tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Set the hollowed egg whites aside on a plate or baking sheet. To the bowl with the yolks, add the sour cream, mustard and lemon juice; mix well to combine. Taste and adjust seasoning with salt and pepper. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. Garnish with paprika and chive segments; chill until ready to serve.
To serve: Arrange the deviled eggs on a platter or serving plate.
To hard boil the eggs: Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a rolling boil over high heat. Remove pan from the heat; cover, and let stand for 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath. Once cook, tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Set the hollowed egg whites aside on a plate or baking sheet. To the bowl with the yolks, add the sour cream, mustard and lemon juice; mix well to combine. Taste and adjust seasoning with salt and pepper. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. Garnish with paprika and chive segments; chill until ready to serve.
To serve: Arrange the deviled eggs on a platter or serving plate.
Deviled Eggs
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 6 large eggs
- 3 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Kosher salt and fresh ground pepper
- ¼ teaspoon sweet paprika
- Fresh chives cut into 1-inch segments, for garnish
Procedure
When making deviled eggs, using fresh eggs will result in the best flavor. Most egg cartons have a “use by” date on the carton, but it is always good to know how to check eggs. Place an egg in a glass of water—if it is fresh, the egg will lie horizontally on the bottom but if it is old, it will stand upright and pop up to the top of the glass.
To hard boil the eggs: Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a rolling boil over high heat. Remove pan from the heat; cover, and let stand for 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath. Once cook, tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Set the hollowed egg whites aside on a plate or baking sheet. To the bowl with the yolks, add the sour cream, mustard and lemon juice; mix well to combine. Taste and adjust seasoning with salt and pepper. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. Garnish with paprika and chive segments; chill until ready to serve.
To serve: Arrange the deviled eggs on a platter or serving plate.
To hard boil the eggs: Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a rolling boil over high heat. Remove pan from the heat; cover, and let stand for 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath. Once cook, tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Set the hollowed egg whites aside on a plate or baking sheet. To the bowl with the yolks, add the sour cream, mustard and lemon juice; mix well to combine. Taste and adjust seasoning with salt and pepper. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. Garnish with paprika and chive segments; chill until ready to serve.
To serve: Arrange the deviled eggs on a platter or serving plate.