Monday, November 4, 2013

Thanksgiving Recipes: Deviled Eggs

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. I typically think of deviled eggs for Easter, but they are really a great starter for any holiday. Chef Alan Adenan of Legal Sea Foods in Crystal City shared his Deviled Eggs recipe.

Serves 4 

8 large eggs 
¼ t dry mustard 
3 T mayonnaise 
½ t cider vinegar 
Bottled horseradish 
Freshly milled black pepper 
Trout roe 
Chopped fresh chives 

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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