Zesty Deviled Eggs

Summer's last rays...

Here in the south, the sun is just setting on another summertime season of checkered tablecloths and cold, sweet iced tea. Zesty Deviled Eggs are the season's final twist on a classic picnic offering. In this recipe, dill, whole grain mustard, and champagne vinegar come together to add flair to the traditional deviled egg.

Notes:

• Pierce eggs before boiling to prevent bursting during the boiling process.
• Slightly older eggs are easier to peel. It's believed that the membrane between the egg white and the outer shell weakens with time, allowing the shell to separate from the white more easily.
• A green band between the yolk and white of a hard boiled egg is an indication that the egg has been overcooked. Follow the directions below for perfect hard boiled eggs, every time.

The Recipe:

12 large eggs
1/2 cup mayonnaise
1 teaspoon whole grain mustard
1 1/2 teaspoons Dijon mustard
1 1/4 teaspoons champagne vinegar
1 teaspoon dill weed
1/8 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling

Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.

Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a  spoon or frosting gun. Sprinkle with paprika.

Makes 24 deviled egg halves.

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Comments

Very nice presentation. Here on Cape Cod, we'll wait until Indian summer (coming soon) we hope.