Chickens are my favorite animals. From photographing chickens in their natural habitat... to eating them... sorry guys! But what came first? the chicken or the egg?
Today the egg comes first. This recipe only requires a few ingredients you might already have. Since this recipe is very basic, I add flavor to my deviled eggs with toppings. Try sliced radishes, olives, or fresh chives.
Makes: 24 eggs
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp yellow mustard
- 1/2 tsp Worcestershire sauce
- 3 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh dill
- salt and pepper to taste
- thinly sliced radishes
- Boil your eggs. (Fill a large pot with water about 5-inches high and bring water to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water comes to a boil. Once the last egg is added, set your timer for 13 minutes. Prepare a large bowl with cold water and ice cubes. After 13 minutes remove from the heat and spoon each egg out of the boiling water and into the ice bath. Allow 5 minutes until cool to the touch.)
- Peel the eggs and dry them off. Slice eggs vertically and spoon out the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Add mayonnaise and mustards to the egg yolk. Mash together and add in Worcestershire sauce, chives, and dill. Stir and season to taste with salt and pepper.
- Spoon about 2 teaspoons into each egg white. Top with chives, thinly sliced radishes, and a sprinkling of paprika just before serving. Serve chilled.