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Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1/4 teaspoon ground paprika, plus more for garnish
- 1/4 teaspoon truffle salt
- Freshly ground pepper
- 5 dashes your favorite hot sauce
- 1 tablespoon fresh chives, chopped
Directions
- Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
- To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
- Garnish with more paprika, the chives and some freshly ground pepper.
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