This is a print preview of "Devil's Devilled Eggs" recipe.

Devil's Devilled Eggs Recipe
by Global Cookbook

Devil's Devilled Eggs
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  Servings: 8

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

  1. In a medium-sized pot, boil 4 beets in 4 c. water for 1 hour. Save beets for somethin' and reserve beet water.
  2. 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.
  3. Peel hard-boiled Large eggs, place in a bowl and cover with beet water for 30 min.
  4. Slice Large eggs in half lengthwise, Remove yolks and transfer to a bowl. Reserve whites.
  5. 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.