Deviled Eggs
Warren Sturdivant @WarrentheChef
Cooking Instructions
- 1
Place eggs in 4 quarts of cold water, place on the stove on medium heat. After water begins to boil, set timer for 8 minutes, when the time is up eggs from pot and cool down in cold water. Peel the eggs, split them and place yolks in a bowl.
- 2
Mash yolks, add mayo, mustard, relish, capers, and cayenne, mix well or put in food processor and pulse until smooth.
- 3
Place mixture in a piping bag with star tip and pipe into egg halves. Garnish with chives. Refrigerate until ready to serve
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I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.
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Great appetizer for parties. I take these to potluck and people love them. its a little hand held egg potato salad. You might want to double the recipe for parties :)
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