Oeufs a la Diable
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 1/2 dozen hard-boiled eggs (I make them like Sara Moulton, Mom prefers the old-fashioned boil to death method ¡Ñ.¡ò)2 tbsp Real (or homemade) mayonnaise 1 tbsp extra virgin olive oil1 tsp lemon zest2 tbsp salted butter, softened1 1/2 tbsp sweet pickle relishpinch each salt and pepper paprika, for sprinklingradishes, grape tomatoes, green onions or celery, for garnish (optional)
Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
Spoon into pastry bag (use a star tip for pretty filling!).
Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.
Serving Size: Makes 36 halves
Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
Spoon into pastry bag (use a star tip for pretty filling!).
Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.
Serving Size: Makes 36 halves
Nutritional Info Amount Per Serving
- Calories: 50.0
- Total Fat: 4.1 g
- Cholesterol: 94.8 mg
- Sodium: 48.7 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.0 g
- Protein: 3.1 g
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