Devilled Eggs
As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot,…
Instructions
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1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil. When the water begins to boil, cover the saucepan and remove from the heat. Let rest off the heat for 10 minutes.
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2
Remove the eggs and cool in an ice bath. Peel the eggshells. Cut the eggs in half lengthwise and remove the yolks. Set aside.
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3
In a bowl, using a fork, purée the yolks with the mayonnaise. Season with salt. Add the chives and combine gently.
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4
With two small spoons, fill each egg half with the yolk mixture. Place on a serving platter. Sprinkle with paprika and top with microgreens or radish.
As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot, with a simple garnish of microgreens or wafer-thin radish slices, proves that it doesn’t take much to refresh a classic.
