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Rick Ellis' Deviled Eggs

Source of Recipe


Rick Ellis






List of Ingredients



• 1 dozen medium eggs
  
• 1/4 cup mayonnaise
  
• 1/4 cup Dijon mustard
  
• 4 Tbsp butter, at room temperature
  
• 1 tsp fresh lemon juice
  
• 1/4 tsp cayenne pepper
  
• Salt and freshly ground white pepper
  
• Paprika
  






Instructions



1. Place eggs in a large pan and cover with cold water. Bring to a boil, cover, turn off the heat, and let sit 15 minutes. Drain the eggs and run them under cold water until completely cool.
   
   
2. Peel eggs and cut in half lengthwise. Remove the yolks and run them through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice and cayenne. Season to taste with salt and pepper. Be a little bold here, as the flavors dull slightly when the eggs are chilled.
   
   
3. Place mixture in a pastry bag, or a zip-top bag with a corner snipped off. Fill the egg whites, sprinkle with paprika and chill until ready to serve.
   
   Makes 24 halves.
   
   






Final Comments


This recipe, by Rick Ellis, was the winner of the Southern Foodways' 2004 Deviled Egg Competition.