Lady & Larder's Deviled Eggs
Source of Recipe
Eating Well Magazine, June 2019
Recipe Introduction
"In this deviled egg recipe from the L.A.-based party board company Lady & Larder, the flavor of the creamy yolk filling is classic. Serve them alongside your favorite hot sauces so everyone can add their own custom kick to the little devils."
Recipe Link: https://tinyurl.com/4cnbkekr List of Ingredients
◦ 6 large eggs
◦ 3 tablespoons mayonnaise
◦ 2 tablespoons finely chopped celery
◦ 2 tablespoons sweet pickle relish
◦ 2 tablespoons finely chopped chives
◦ 1 teaspoon yellow mustard
◦ � teaspoon Dijon mustard
◦ Pinch of kosher salt
◦ Hot sauce and ground pepper for serving
Recipe
Place eggs in a single layer in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a medium bowl. Add mayonnaise, celery, pickle relish, chives, yellow and Dijon mustards and salt to the yolks. Mash with a fork until chunky.
Spoon about 1 tablespoon of the filling into each egg white half. Serve topped with hot sauce and pepper, if desired.
Makes 12 servings
� Make-Ahead:
Refrigerate hard-boiled eggs (Step 1) for up to two days.
Refrigerate deviled eggs (Steps 2-3) for up to one day.
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