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Deviled Eggs with Hot Sauce

Source of Recipe

From "Weber's Big Book of Burgers" by Jamie Purviance


Recipe Introduction

"To get the yolks to set in the middle of the egg whites, gently stir the eggs during the first couple minutes of cooking time."

List of Ingredients

â—¦ 6 large eggs
â—¦ 2 tablespoons mayonnaise
â—¦ 1 tablespoon finely chopped fresh dill
â—¦ 1 tablespoon whole milk
â—¦ 1 teaspoon Dijon mustard
â—¦ Hot pepper sauce
â—¦ ¼ teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 12 very small sprigs fresh dill


Recipe

Place the eggs in a single layer in a large saucepan and add enough water to cover them by at least 1 inch. Bring the water to a boil over high heat, uncovered. Then remove the saucepan from the heat, cover the saucepan, and let the eggs stand for 15 minutes. Drain the eggs and run cold water over them until cool to the touch.

Peel the eggs and cut each lengthwise in half. Scoop out the yolks and put them in a bowl. Add the mayonnaise, chopped dill, milk, mustard, ¼ teaspoon hot pepper sauce (or to taste), salt, and pepper. Mix until well combined.

Spoon the mixture into the egg whites. Garnish with dill sprigs and add another dash of hot pepper sauce, if desired.

Serves 6