DEVILED EGGS

Deviled Eggs image

We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika standby.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Yield Makes 1 dozen eggs (2 dozen halves)

Number Of Ingredients 9

Ingredients

12 hard-boiled eggs
Coarse salt and freshly ground black pepper
3 tablespoons Homemade Mayonnaise, or prepared
1 teaspoon curry powder
1/2 cup roughly chopped fresh basil leaves
3 tablespoons Homemade Mayonnaise, or prepared
3 tablespoons creme fraiche
2 teaspoons Dijon mustard
4 cornichons, minced (about 1 tablespoon)

Steps:

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.
Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
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.
Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper.
Fill eight reserved egg-white halves with each filling; serve.

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