Oeufs a La Diable
photo by YummySmellsca
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
36 halves
- Serves:
- 36
ingredients
- 1 1⁄2 dozen hard-boiled eggs (I make them like Sara Moulton, Mom prefers the old-fashioned boil to death method)
- 2 tablespoons real mayonnaise (or homemade)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons salted butter, softened
- 1 1⁄2 tablespoons sweet pickle relish
- 1 pinch each salt and pepper
- paprika, for sprinkling
- radishes, grape tomatoes, green onions (optional) or celery, for garnish (optional)
directions
- Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
- Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
- Spoon into pastry bag (use a star tip for pretty filling!).
- Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
- Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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