Thursday, April 09, 2009

Angel Eggs...

It's not a Martha Stewart recipe, but it's cute, and one I want to try...

The Best Deviled Eggs (from Home Made Simple)
Set this traditional party appetizer apart at your next gathering with a combination of chives, bacon, lemon and tarragon, along with our inspired take on presenting these delicious deviled eggs.

Serves 6-8
Total time: 20 minutes

1 dozen hard-boiled eggs, peeled
3 heaping tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 tablespoons fresh chives, finely chopped (plus more for garnish)
4 slices of cooked bacon, finely chopped (or bacon bits)
2 teaspoons dried tarragon
1/2 teaspoon dried mustard
1/2 teaspoon salt
Freshly ground pepper, to taste

  1. Take each of your peeled hard-boiled eggs and slice off the bottom (wide) end to expose the yolk. Cut a small sliver off of the top (pointed) end to help it sit up straight.
  2. Scoop out the yolks into a medium-sized bowl and place the whites carefully into an empty egg carton with the hole-end up for filling purposes.
  3. In your bowl, mash the yolks with a fork and add mayonnaise, lemon juice, chives, bacon, tarragon and mustard, then stir well. Add salt and pepper to taste.
  4. Use a pastry bag with a piping tip or a zip top plastic bag with a corner snipped at an angle to fill your egg whites with the yolk mixture. Add more mayo if the mixture is too thick to pass through. Garnish with chopped fresh chives.

Tip: You can buy piping tips in the cake decorating section of the grocery store. Try attaching one to your zip top bag for more precise and decorative filling.