| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce04 | 12 | servings | |
INGREDIENTS
| 6 | Hard-boiled eggs; cooled, and peeled | |
| 1/4 | c | Mayonnaise |
| 1 | ts | Dijon mustard |
| 1 | ts | White wine vinegar |
| 1 | ts | Finely-chopped chives |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | ts | Chopped canned jalapeno peppers |
| Tabasco sauce; to taste | ||
| Paprika | ||
| === GARNISH === | ||
| 4 | Radicchio leaves | |
| 3 | Parsley sprigs |
INSTRUCTIONS
Slice the eggs in half lengthwise. Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Tabasco sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs. This recipe yields 12 deviled egg halves. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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