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Old-Fashioned Deviled Eggs




Source of Recipe


Arthur Schwartz


Recipe Introduction



Makes 8 egg halves


List of Ingredients




4 large eggs, hard-cooked (see my diary item on perfect hard-cooked eggs), peeled and halved lengthwise
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
Tabasco or other hot pepper sauce
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh chives


Recipe



Carefully remove the yolks from the whites. Place the whites cut side up on a plate.

With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork until blended.

Add the mayonnaise and mustard and mash with a fork until blended. Add hot pepper sauce, 2 to 3 dashes at a time until the heat is the level you like. Beat with a wooden spoon until smooth and fluffy, then add salt to taste and a grinding of pepper.

Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops. Garnish the stuffed eggs generously with chives. Serve at room temperature or chilled.