| 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
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