Deviled Eggs
The perfect deviled eggs with herbs for a prominent place on a 1960's cocktail party menu, picnic and bbq tables, Southern suppers and Kentucky Derby menus.
Servings: 6
Ingredients
- 6 eggs
- 2 teaspoons hot sauce
- 1 teaspoon Dijon mustard
- 4 tablespoons sour cream full fat is really delicious, but unnecessary
- 2 tablespoons mascarpone or cream cheese
- ½ pickle spear I used a spicy sour dill pickle- it was awesome
- leaves from two stalks of tarragon
- salt
Instructions
- Boil the eggs for no more that 12 minutes! then submerged into an ice bath to stop the cooking. I prefer closer to 10 minutes, FYI. You have to figure out your own ideal cooking time.
- Peel the eggs.
- Cut them in half lengthwise.
- Food process until really smooth and creamy: the yolks, hot sauce, Dijon, sour cream, pickle, tarragon and salt. If you made the green goddess dressing, a tablespoon or two of that is also an excellent route in place of the sour cream and herbs.
- Spoon or pipe the filling back into the egg whites. Garnish with paprika and tarragon. Enjoy.