-
Devil's Devilled Eggs
Ingredients
- 4 x beets
- 8 x Large eggs
- 2 Tbsp. mayonnaise
- 1 1/2 Tbsp. chives, minced finely
- 1 1/2 Tbsp. tarragon, minced finely
- 1 1/2 Tbsp. chervil, minced finely
- 2 tsp Dijon mustard
- 1 tsp balsamic vinegar
- 1 tsp shallot, chopped
- 2 x shakes Worcestershire
- 1 x salt and pepper
Directions
- In a medium-sized pot, boil 4 beets in 4 c. water for 1 hour. Save beets for somethin' and reserve beet water.
- In another medium-sized pot, bring 4 c. of water to a boil, reduce to a simmer and cook Large eggs for 12 min. Allow to cold.
- Peel hard-boiled Large eggs, place in a bowl and cover with beet water for 30 min.
- Slice Large eggs in half lengthwise, Remove yolks and transfer to a bowl. Reserve whites.
- To the yolks add in mayo, herbs, Dijon, balsamic, shallot, Worcestershire and salt and pepper to taste. Blend thoroughly with a fork, then using a pastry bag or possibly a zip lock bag with the corner clipped (1/2 inch) pipe yolk mix back into egg whites.
Similar Recipes
Leave a review or comment