Deviled Eggs

Ingredients

• 8 hard boiled eggs
• 2 tablespoons Dijon mustard
• 3 tablespoons heavy cream
• 1 shallot, minced
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh chives, plus more for garnish
• 1 tablespoon chopped fresh tarragon
• Salt and freshly ground white pepper, to taste

Steps

• Peel eggs and slice in half, lengthwise, through the center
• Remove yolks, put in small bowl and set whites aside
• Using tines of a fork, mash yolks to form a rough paste
• Add mustard, cream, shallot, vinegar, 1 tablespoon of chives, tarragon, salt and pepper
• Using a spoon, stir together until smooth and blended
• Set whites on a platter, sliced side up and fill centers with equal amounts of yolk mixture
• For decorative deviled eggs, fit a pastry bag with a star tip, fill bag with yolk mixture and pipe into whites
• garnish each with a pinch of chives
• Refrigerate until ready to serve

Serves 8 as an appetizer

Recipe from Williams-Sonoma Kitchen - 2000

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Copyright (C) 2000 J. D. Beletti, All rights reserved.

Last revised: November 09, 2004