Deviled Eggs

Recipe Ingredients

6		Hard-boiled eggs - cooled, and peeled
1/4 cup	59ml	Mayonnaise
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	White wine vinegar
1 teaspoon	5ml	Finely-chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped canned jalapeno peppers
		Tabasco sauce - to taste
		Paprika
		Garnish
4		Radicchio leaves
3		Parsley sprigs

Recipe Instructions

Slice the eggs in half lengthwise. Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip.

To the remaining mixture, add the jalapenos and season with Tabasco sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs.

This recipe yields 12 deviled egg halves.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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