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Ingredients
- For garnish:
- 1 dozen large eggs (preferably at least 5-7 days old), at room temperature
- 1 Tbsp. finely diced green onion, white part only (about 4)
- 4 tsp. finely grated Manchego or Parmesan cheese
- 3 Tbs. mayo
- 3 Tbs. sour cream
- 2 Tbs. grainy mustard
- 1 Tbs. fresh horseradish (or more, to taste)
- 1 1/2 tsp. cider vinegar
- 1 drop Balsamic vinegar
- 1/2 tsp. (scant) powdered mustard (or more, to taste)
- 1/4 tsp. garlic powder
- Pinch of wasabi powder or paste (optional)
- Salt & pepper to taste
- Parsley
- Sweet Paprika
Details
Servings 24
Adapted from seriouseats.com
Preparation
Step 1
1. Using a pot large enough to hold eggs in one layer, fill with water to cover eggs by one inch. Bring water to a boil, remove from heat and cover pan for 10 minutes.
2. Drain and immediately place eggs in large bowl of ice water, allowing eggs to cool for several minutes.
3. Crack eggs all over and remove shell, peeling from largest end (if using immediately; otherwise, store in refrigerator for up to one week.)
4. Slice peeled eggs in half, vertically, and place yolks in a bowl. For easier slicing, refrigerate peeled eggs overnight or up to two days.
5. Finely mash yolks. Add remaining ingredients, except garnish, and stir together thoroughly.
6. Spoon filling into an air tight, quart-size, resealable plastic bag and refrigerate for at least one hour and up to a day, to meld flavors and to firm up mixture for easier filling.
7. If not filling immediately, refrigerate halves separately on plate, covering tightly with two layers of plastic wrap.
8. Fill halves with egg yolk mixture (see Note, below). Garnish with a dusting of paprika and a light sprinkling of minced parsley. A tiny sprig of parsley may be added to each half as a decorative touch.
9. Serve immediately, or chill, covered, and serve the same day.
NOTE:
1. To center the yolks before cooking, set eggs on their sides in the refrigerator for at least 24 hours.
2. If not using a deviled egg platter, place lettuce under egg halves to keep them from slipping on the plate.
3. Snip off a small corner of plastic bag and squeeze chilled filling into whites. Or, for a more decorative effect, use a pastry bag with a star or other tip to pipe filling.
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