Deviled Eggs are a family and friends favorite. It’s a classic, but can be elevated in so many ways if you choose. My favorite, but simple way, is to add micro-greens for crunch. Other ideas are to add caviar or smoked trout.
Ingredients
- 1 dozen eggs
- 1/2 cup olive oil
- 3/4 cup Hellman’s Mayonaisse
- 2 teaspoons dijon mustard
- 1/8 tsp. onion powder
- salt and pepper to taste
- paprika for garnish
- chopped micro greens
It all starts with hard boiling the eggs. I have read many different methods, but what seems to work me is the place the eggs in pot of cold water that just covers the eggs. Bring the water to a boil on medium high heat. You don’t want the water to get to a rapid boil. Once it boils, let it slow boil for 3 minutes, uncovered. Then turn the heat off, cover the pot and let sit for 10 minutes. When done, take out and immediately place in a bowl of ice cold water, this should make it easier to take the shells off. De-shell your eggs, making sure to rinse off any excess shells from the eggs.
Cut the eggs in half. Pop out the yolks into a bowl. Use a fork to break up the yolks as much as possible.
Add the olive oil. Stir in.
Add 1/4 c mayonnaise. Stir.
Add the dijon mustard, onion powder and salt and pepper. Just a pinch and 1/2 is plenty. Stir until blended.
Add the remaining mayonnaise. Blend well.
The consistency should be light. If you need to add a bit more oil or mayonnaise, add until you get the consistency you desire.
Using a spatula, scrape the mixture into a quart size plastic bag. Cut a snippet of the corner of the bag. Pipe the yolk mixture in the egg half.
Add a small pinch of paprika to each egg.
Sprinkle the micro-greens on each one.
Enjoy!