HEIDI
07-24-2006, 05:06 PM
Ingredients
12 large eggs, at room temperature
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 small jalapeņos, seeded and finely chopped
1/3 cup finely chopped onion or shallot
1 celery rib, finely chopped
Salt and freshly ground pepper
Sweet paprika, for dusting
1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapeņos, onion and celery and season to taste with salt and pepper.
3. Mound the egg-white halves with the filling and sprinkle with paprika.
MAKES 24 DEVILED EGGS
PREP TIME 30 min; COOK TIME 12 min (plus cooling)
12 large eggs, at room temperature
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 small jalapeņos, seeded and finely chopped
1/3 cup finely chopped onion or shallot
1 celery rib, finely chopped
Salt and freshly ground pepper
Sweet paprika, for dusting
1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapeņos, onion and celery and season to taste with salt and pepper.
3. Mound the egg-white halves with the filling and sprinkle with paprika.
MAKES 24 DEVILED EGGS
PREP TIME 30 min; COOK TIME 12 min (plus cooling)