Devilled Eggs
Devilled Eggs
Rating: (1 rated)
  • 6 eggs
  • 1/4 cup (60 ml) mayonnaise
  • 2 tsp chopped fresh chives
  • Paprika, to taste
  • Microgreens or thinly sliced radish, for garnish
  • Salt
  • Preparation
  • Place the eggs in a small saucepan and cover with cold water. Bring to a boil. When the water begins to boil, cover the saucepan and remove from the heat. Let rest off the heat for 10 minutes.
  • Remove the eggs and cool in an ice bath. Peel the eggshells. Cut the eggs in half lengthwise and remove the yolks. Set aside.
  • In a bowl, using a fork, purée the yolks with the mayonnaise. Season with salt. Add the chives and combine gently.
  • With two small spoons, fill each egg half with the yolk mixture. Place on a serving platter. Sprinkle with paprika and top with microgreens or radish.
  • Description
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