Email to Cat      

The Essential Deviled Egg

Source of Recipe


From "The Picnic" by Marnie Hanel



List of Ingredients



• 6 large eggs, hard-cooked and peeled
  
• ½ cup mayonnaise
  
• 1 teaspoon Dijon mustard
  
• ½ teaspoon Champagne vinegar
  
• Pinch of fine sea salt
  






Instructions



1. Halve each egg lengthwise, pop out the yolks, and press them through a potato ricer into a small bowl. Rinse the egg whites and pat dry.
   
   
2. Whisk together the mayonnaise, mustard, vinegar, and salt in a medium bowl. Add the egg yolks and whisk the filling until smooth.
   
   
3. Spoon the filling into a 1-quart resealable plastic bag, or a pastry bag fitted with a ½-inch fluted tip, and chill it until the picnic, or for up to 48 hours. (Cover the tip in plastic wrap before screwing the plastic ring into place.) Transport the filling to the picnic in a cooler or 1-gallon resealable plastic bag filled with ice.
   
   At the picnic, snip a corner of the plastic bag, or unseal your pastry bag, and squeeze about 1 tablespoon of filling into each egg white. Serve to wild applause, real or imaginary.
   
   Makes 1 dozen