November is here. Time to start thinking about your Thanksgiving menu. I've asked chefs around DC to share some of their favorite family recipes to celebrate the holiday. Chef Alan Adenan of Legal Sea Foods in Crystal City shared his Deviled Eggs recipe.
Serves 4
Ingredients
8 large eggs
¼ t dry mustard
3 T mayonnaise
½ t cider vinegar
Bottled horseradish
Salt
Freshly milled black pepper
Trout roe
Chopped fresh chives
Preparation
Place
the eggs in a medium saucepan, cover with water, and bring to a boil.
Let boil for about 30 seconds, remove from the heat, and let sit for 15
minutes. Run the eggs under cold water, peel, and halve.
Place
the cooked yolks in a bowl, and mash them with a fork with the mustard,
mayonnaise, cider vinegar, horseradish and salt and pepper to taste.
Stuff the whites, garnish with trout roe and chopped chives, and cover
with plastic wrap. Refrigerate before serving.
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