Ingredients
-
1 1/2
-
2
-
1
-
1
-
2
-
1 1/2
-
1
-
-
-
-
-
-
-
-
Directions
Oeufs a La Diable, Mom’s variation of Julia Child’s Oeufs la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves I piped the filling into the whites for presentation’s sake, since they were going to my stepbrother’s engagement party , Mom’s variation of Julia Child’s Oeufs la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves I piped the filling into the whites for presentation’s sake, since they were going to my stepbrother’s engagement party
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Steps
|
1
Done
|
Halve the Eggs Carefully and, Using a Small Spoon, Remove the Yolks to the Top of a Potato Ricer or Food Mill. |
|
2
Done
|
Press the Yolks Through Into a Bowl and Beat in the Mayonnaise, Oil, Lemon Zest, Butter, Relish, Salt and Pepper. |
|
3
Done
|
Spoon Into Pastry Bag (use a Star Tip For Pretty Filling!). |
|
4
Done
|
Set Egg Whites on a Flat Surface and Pipe Even Amounts of Filling Into Each Cavity. Dust With Paprika. |
|
5
Done
|
Place Finished Eggs on a Serving Platter (with Additional Garnish Veggies If Desired), Cover and Chill Until Needed. |
