- Average
- Average budget
Ingredients
- 8 eggs
- 3 T butter, softened
- 2 T Duke's mayonnaise
- 2 t white wine vinegar
- 1/2 t sugar
- 1/4 t hot sauce
- kosher salt and freshly ground black pepper, to taste
- Variations:
- 2 T country ham, finely diced, plus more for garnish
- 2 t chow-chow
- 1 collard leaf, stem removed, thinly sliced and chopped
- sweet paprika, for garnish
Preparation
Step 1
Fill a medium pot halfway with water and prepare an ice bath.
Bring the water to a boil, then remove from heat.
Using a slotted spoon, gently place the eggs into the pot of water.
Return to the heat and bring to a light boil.
Cook for 11 minutes, and then, using a slotted spoon, transfer the eggs to the prepared ice bath.
Let cool completely, then peel and halve lengthwise.
Step 2
To make original recipe: Carefully scoop the egg yolks into a small bowl and reserve the egg whites. Over a medium bowl, push the egg yolks through a fine mesh sieve. Stir in butter, mayonnaise, white wine vinegar, sugar, hot sauce, and salt and pepper until smooth.
Step 3
Deviled Eggs Trio
Country Ham: Add 2 tablespoons finely diced country ham but omit salt. Top each finished egg with a piece or two of ham.
Chow chow: Add 2 T chow-chow (hot or regular) but omit vinegar. Sprinkle with paprika to garnish.
Step 4
Collards: Take a collard leaf, fold lengthwise and cut out stem. Tightly roll leaf and chiffonade the green or cut into very thin slices. Once done, chop some more so you do not have long strings of collards. Add to deviled egg base and mix thoroughly. Transfer to a piping bag fitted with a plain round nozzle. Pipe enough filling to fill each egg white halves. Lightly dust with paprika, if desired, and serve.