Ingredients
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon or whole grain mustard
- 2 teaspoons yellow mustard
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons chopped fresh chives, plus 1 tablespoon more for garnish
- 2 tablespoons chopped fresh dill
- salt and pepper to taste
- thinly sliced radishes, for garnish
- paprika for garnish
Preparation
Step 1
To make the eggs, fill a large pot with water about 5-inches high and bring water to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water comes to a boil and use a large spoon to lower the eggs, one at a time, into the boiling water. After a few eggs, the water will cool and stop boiling. That’s ok. Keep adding eggs. It will start to simmer again. Once the last egg is added, set your timer for 13 minutes. Use the large spoon to gently stir the eggs around the pot just a bit.
Prepare a large bowl with cold water and ice cubes.
After 13 minutes remove from the heat and spoon each egg out of the boiling water and into the ice bath. Allow to fit for 5 minutes until cool to the touch. Crack eggs and return to the water.
Peel the eggs. Rinse them off to remove any shell bits. Pat the eggs dry. Slice the eggs vertically and carefully spoon out the yolks into a medium bowl (if you’re mixing by hand) or the bowl of a food processor fitted with a blade attachment (if you’re mixing in a machine). Place the egg white halves of a baking sheet or serving platter.
Add mayonnaise and mustards to the egg yolk. Mash and stir with a fork (for a more rough/rustic Deviled Egg), or blend until smooth in a food processor (for a more smooth Deviled Egg). If using a food processor, transfer mixture to a medium bowl and stir in Worcestershire sauce, chives, and dill. Stir. Season to taste with salt and pepper.
Spoon about 2 heaping teaspoons into each egg white. Top with more chives, dill, thinly sliced radish, and a sprinkling of paprika just before serving. Eggs are best within two days of preparing. Serve chilled.
-Joy The Baker