1009
INSTRUCTIONSEB-06BD
Deviled Eggs
Makes 14 egg halves
INGREDIENTS
7 hard boiled eggs, shells removed
1/3 cup mayonnaise
2 tablespoons unsalted butter,softened
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 teaspoon kosher salt
1 teaspoon granulated sugar
A pinch of cayenne pepper
2 teaspoons cider vinegar
Paprika for garnish
METHOD
1. Cut eggs in half lengthwise,remove the egg yolks and place the yolks
into a food processor chopper bowl fitted with the “S” blade.
2. Rinse the egg white halves, wrap them in plastic wrap and chill until
ready to fill.
3. Add remaining ingredients, except paprika, to processor.
4. Puree for 30 seconds or until very smooth.
5. Taste and adjust seasoning if desired.
6. Transfer egg mixture to a pastry bag and pipe mixture into the egg
white halves.
7. Sprinkle with paprika then cover and chill until ready to serve.
Southern Potato Salad
6 Servings
INGREDIENTS
2 pounds red potatoes, cut into 1/2-inch cubes
1 tablespoon chicken stock
1 tablespoon apple cider vinegar
1/2 small yellow onion, diced
1 stalk celery,diced
2 tablespoons sweet pickle relish
1/2 cup mayonnaise
2 tablespoons yellow mustard
4 large eggs, hard boiled, chopped
Kosher salt and fresh pepper to taste
1 tablespoon fresh chives,finely chopped
METHOD
1. Heat stockpot of salted water to a boil over high heat.
2. Place potatoes in pot and cook for 10 minutes or until potatoes are
tender.
3. Drain potatoes thoroughly.
4. In a large bowl, combine remaining ingredients.
5. Pour potatoes into bowl and carefully stir to combine,being sure not
to mash the potatoes.
6. Garnish with chives and serve.
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