A spring favorite and staple on Easter menus at G&B for years, these perfect little retro bites feature a zippy hint of Tabasco and mustard balanced out with a spoonful of sweet relish.
Using a piping bag to pipe the filling makes them oh, so fancy, especially when topped with fun, fresh garnishes like edible flowers, crisp radishes and chives. Happy spring!
G&B Deviled Eggs
Ingredients
- 1 dozen eggs, hard boiled and peeled
- 6 Tbsp mayonnaise
- 1/4 tsp Worcestershire
- 1/4 tsp Tabasco
- 1/4 tsp celery salt
- 1 tsp Dijon mustard
- 2 Tbsp sweet pickle relish (or sweet & spicy pickle relish)
- salt and pepper, to taste
- for garnish: paprika, edible flowers, chopped radish, pickle relish, chives
Directions:
- Cut eggs in half lengthwise.
- Remove yolks and place whites on a parchment lined baking sheet or serving platter.
- Place yolks in a bowl and mash well with a fork. Add mayonnaise, Worcestershire, Tabasco, celery salt and mustard and mix well until creamy. Fold in relish.
- Place yolk mixture in a piping bag fitted with a large open star tip (large enough that the relish doesn’t clog the tip) and pipe filling into egg whites. Alternately, you can put the filling in a zip top plastic bag, cut off a corner of the bag and use it to pipe the filling into egg whites.
- Cover eggs and refrigerate until ready to serve. To serve, dust with paprika and garnish as desired.
- Note: you can also use finely chopped bread and butter pickles or sweet & spicy pickles in place of the relish
- Makes 24 halves.
