deviled-eggs

Deviled Eggs

Step 1

Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
Step 2

Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
Step 3

Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
Step 4

Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper.
Step 5

Fill eight reserved egg-white halves with each filling; serve.

10 large eggs
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 teaspoon mustard
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
Pink sea salt, olives, chopped fresh herbs, cumin, curry, anchovies, and salmon caviar, for garnish (optional)

Step 1

Prepare an ice-water bath. Place eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently, as water begins to boil, 2 minutes. Cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool.
Step 2

Peel eggs and halve lengthwise and/or crosswise. Remove yolks and transfer to the bowl of a food processor along with mayonnaise, lemon juice, mustard, and cayenne pepper; season with salt and pepper and process until smooth.
Step 3

Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco no. 825). Pipe mixture into egg white halves, filling to about 1/2 inch over surface.

10 hard-boiled eggs
1/2 cup Homemade Mayonnaise
Coarse salt and freshly ground black pepper
1 pinch cayenne pepper
Assorted garnishes, such as anchovy fillets, caviar, creme fraiche, crumbled bacon, curry powder, ground nutmeg, kalamata olive strips, pickled ginger slices, fresh tarragon, fresh thyme, toasted cumin seeds, sea salt, or wasabi caviar (optional)

Step 1

Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
Step 2

In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne.
Step 3

Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.