Deviled Eggs With a Twist

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
YIELD: 24 halves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil eggs (I used the "eggsact eggtimer ").
  • Shock eggs in cold water as soon as they are done; let them sit until you can pick them up and they no longer feel warm.
  • Tap lightly with a spoon all over the egg to break the shell. Once you find the "pocket" (air bubble in the egg) start peeling from the pocket under cold water.
  • Cut eggs in half, putting half the yolks in one bowl and the other half in another bowl.
  • Use a fork to mash half of the eggs, some small chunks are okay.
  • Take the other bowl of yolks and process in a food processor until they become thick; add the mayonnaise, mustard, Ponzu sauce, salt and pepper.
  • Blend until the mix becomes smooth.
  • Add the pickle relish to the fork mashed yolks.
  • Slowly combine the two yolk mixtures together; mix well.
  • Place yolk mixture into a pastry bag, or a plastic bag with a corner cut off, and "pipe" the filling into each egg.
  • Sprinkle with paprika or cayenne.
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