WEEKDAYS 1e|12c|p

Deviled Eggs

Clinton Kelly
|
Servings: 6 - 8
|
easy
|
0 to 15 min

A great appetizer for your next party!


  • Ingredients
  • step-by-step directions
Ingredients
Deviled Eggs
  • 1 recipe Clinton's Hard-Boiled Eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 3 tablespoons capers (drained, finely chopped)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh horseradish (peeled, grated)
  • chives (sliced to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Cut the peeled eggs in half lengthwise, and carefully remove the yolks to a bowl. Arrange the whites on a tray and refrigerate.
  • Add the mayonnaise, sour cream, mustard, paprika, cayenne, celery salt, capers, and white wine vinegar to the yolks and mix with a fork until smooth. Season with pepper. Remove the mixture to a piping bag and fill the egg whites with a swirl of the yolk mixture. Garnish with horseradish and chives.
  • Tip: Great dish to prepare in advance for a party. Keep the whites refrigerated on a platter and the yolk mixture refrigerated in a piping bag. Before the party, fill the eggs and serve!
Similar categories: Eggs Deviled Eggs

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