VIRGINIA'S DEVILED EGGS
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- To hard-cook the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
- To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
- To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
- Place the mixture in a piping bag fitted with a large star tip or use a medium sealable plastic bag with one corner snipped off.
- To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.
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Tiffany Hendrix
[email protected]These deviled eggs are the perfect party food. They're easy to make, they're delicious, and they always disappear quickly.
Imad Ibrahim
[email protected]I'm always looking for new deviled egg recipes and this one is a keeper. The filling is so flavorful and the paprika garnish is a nice touch.
Noor Eman
[email protected]These deviled eggs are so easy to make and they're always a crowd-pleaser. I love that you can make them ahead of time, too.
Marie Anderson
[email protected]I made these deviled eggs for a party and they were a huge hit. Everyone loved them.
Nachima Khan
[email protected]These deviled eggs are the best! I love the creamy filling and the paprika garnish. I will definitely be making these again.
Tarrie Tech
[email protected]I'm not a big fan of deviled eggs, but I tried these and they were surprisingly good. The filling was light and fluffy, and the paprika garnish added a nice touch.
Bernard Loher
[email protected]I love these deviled eggs! They're so creamy and flavorful. I always make them for my family gatherings.
Basra Ahmed
[email protected]These deviled eggs are the perfect appetizer for any party. They're easy to make and always a hit.
Simran Lama
[email protected]I'm a deviled egg aficionado and these are some of the best I've ever had. The filling is perfectly balanced and the paprika garnish is a nice touch.
Ghan Tamang
[email protected]These deviled eggs are easy to make and always a crowd-pleaser. I like to add a little bit of chopped bacon to the filling for an extra smoky flavor.
Shabbir Kamboh
[email protected]I made these deviled eggs for a potluck and they were a huge success. Everyone raved about how delicious they were.
Galib Rony
[email protected]These deviled eggs are the best I've ever had. The secret is in the mustard and mayonnaise ratio. I will definitely be making these again.
Manjil Lama
[email protected]I'm not usually a fan of deviled eggs, but these were really good. The filling was creamy and flavorful, and the paprika garnish added a nice touch.
Raymond Kenny
[email protected]I've made these deviled eggs several times now and they always turn out perfect. They're the perfect appetizer for any occasion.
Francesco Barbatano
[email protected]These deviled eggs were a hit at my party! They were so easy to make and everyone loved them.