Easter Egg Overload? Time for some Deviled Eggs!
Lots of leftover Easter eggs?Â Deviled eggs are always a crowd pleaser…or so I have heard.Â I wrongly assumed I wouldn’t like deviled eggs because I didn’t care for the hard-boiled yolk.Â But Tim loves deviled eggs so I decided to give them a try.Â YUM!Â I’ve been missing out.
I followed Emeril’s recipe (below), using my new favorite hot sauce Frank’s.Â There is a nice little kick from the mustard and hot sauce!
In case you are wondering how to make the perfect hard-boiled egg, here is a good recipe to follow.Â But the perfectly cooked hard-boiled egg is stickier and harder to peel.Â Not he ideal solution for decorating Easter eggs, but here is a tip for easier peeling so your deviled eggs look as good as they taste.Â Slightly crack the egg before you put the cooked egg in an ice bath.
Now all I need is one of those cute deviled egg trays!
- 6 eggs, hard boiled, cooled, and peeled
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon finely chopped chives
- Hot pepper sauce
- Salt and pepper
- Variation: add 1 teaspoon chopped canned jalapeno peppers
- 4 radicchio leaves, for garnish
- 3 parsley sprigs, for garnish