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Lady & Larder's Deviled Eggs

Source of Recipe

Eating Well Magazine, June 2019


Recipe Introduction

"In this deviled egg recipe from the L.A.-based party board company Lady & Larder, the flavor of the creamy yolk filling is classic. Serve them alongside your favorite hot sauces so everyone can add their own custom kick to the little devils."

Recipe Link: https://tinyurl.com/4cnbkekr

List of Ingredients

â—¦ 6 large eggs
â—¦ 3 tablespoons mayonnaise
â—¦ 2 tablespoons finely chopped celery
â—¦ 2 tablespoons sweet pickle relish
â—¦ 2 tablespoons finely chopped chives
â—¦ 1 teaspoon yellow mustard
â—¦ ½ teaspoon Dijon mustard
â—¦ Pinch of kosher salt
â—¦ Hot sauce and ground pepper for serving


Recipe

Place eggs in a single layer in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle.

Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a medium bowl. Add mayonnaise, celery, pickle relish, chives, yellow and Dijon mustards and salt to the yolks. Mash with a fork until chunky.

Spoon about 1 tablespoon of the filling into each egg white half. Serve topped with hot sauce and pepper, if desired.

Makes 12 servings



• Make-Ahead:
Refrigerate hard-boiled eggs (Step 1) for up to two days.
Refrigerate deviled eggs (Steps 2-3) for up to one day.