Deviled Eggs
This recipe offers a delightful twist on classic deviled eggs, elevating them with a creamy vegenaise and dijon mustard filling, complemented by the freshness of parsley, celery, and shallots. A sprinkle of paprika adds a touch of smokiness to these elegant and flavorful bites. Perfect for any gathering or as a special treat for yourself.
— Constant Cookbook
Ingredients
- 5 large hard boiled eggs, cooled and shelled
- 1-2 tablespoons grapeseed oil vegenaise
- 1 tablespoon dijon mustard
- ¼ cup minced parsley
- ¼ cup (very finely) diced celery
- 1 teaspoon minced shallots
- ¼ teaspoon celtic sea salt
- ¼ teaspoon pepper
- paprika for garnish
Instructions
- Cut eggs in half and remove yolks
- Place yolks in a small bowl and mash
- Stir mayo, mustard, parsley, celery, shallots, salt and pepper into yolks
- Spoon filling into egg whites
- Keep refrigerated until serving
- Sprinkle with smoked paprika
- Serve
Yield
Makes 10 Deviled Egg Halves
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