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Devilled Eggs
Preparation info
- Makes
16
portions - Difficulty
Easy
Appears in
By Anna Olson
Published 2009
I have a soft spot for devilled eggs, and I know I’m not alone. Whenever I put out a plate of these pretty eggs at a party, even alongside other tasty morsels, they’re the first to disappear.
Ingredients
| eggs | ||
Method
Place the eggs in tepid water and bring up to a simmer. Cook for 4 minutes, shut off the heat, and let the eggs sit in the water until it cools to room temperature.
Peel the eggs and cut them in half. Scoop out the cooked yolks, blend them with the mayonnaise, mustard, chives, and chopped capers and season to taste. Place the egg filling in a piping bag (no tip needed for this one) and