Wednesday, May 15, 2013

Deviled Eggs Mimosa

It's been so beautifully warm here! The blossoms on the trees have popped: apple, crab, cherry, lilac, mayday, and the magnolias just finished. I've really been getting into picnics after that long winter we all endured and these two delights have made appearances: deviled eggs and jelly roll.

Deviled Eggs or Eggs Mimosa 

8 large eggs
1/4 cup mayonnaise
1/4 cup plain thick yogurt
1 Tablespoon Dijon or Creole mustard (I like Zatarains)
a pinch of cayenne or a couple of shakes of Tobasco or Crystal hot sauce
finely snipped baby scallions, halved cornichons, pickled pearl onions and / or paprika for garnish

Boil the eggs for 15 minutes. Transfer the whole pot to the sink and let the cold tap run over the eggs  until the pot is cold. Let the eggs sit in this bath for 5 minutes. If you're assembling everything right away you can peel the eggs now or, if you're readying them for the next day, dry them with a tea towel, set in a bowl and refrigerate overnight. Once the eggs are peeled, slice them with a sharp knife lengthwise and gently remove the yolks, placing them in a medium bowl. Lay the white halves in a low-sided dish. Using a fork, mash the yolks, then whisk in the mayonnaise, yogurt, mustard and cayenne or hot sauce and beat until smooth. Spoon into the waiting halves and garnish. Cover with plastic wrap and chill up to 4 hours.

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