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by Chefs Michael Purpura and Andrea Correale
of Elegant Affairs, Catering and Events
Devilled Eggs Three Ways
Gorgonzola Devilled Eggs, Pesto Devilled Eggs, and Spinach Devilled Eggs
Editor’s Note: I have tried many times to find a good recipe for a party staple, Deviled Eggs. I thought it would be an easy recipe to find but, in many cases, the results were less than acceptable. I tried this recipe and I thought it was tasty and should be shared with our readers.
Yield: 32 Servings
Ingredients:
16 hard boiled eggs
2 tbsp. sour cream
4 tsp. Dijon
2 tbsp. fine dice red onion
Pinch cayenne
3 tbsp. butter
1 tbsp. Gorgonzola,
1 tbsp. Fresh Basil Pesto,
1 tbsp. Fresh Chopped Spinach
1 bunch chives
Procedure:
1) Hard boil the eggs (tip: add about 2 T vinegar and 2T salt to assist in easy removal of the shell)
2) Cool and peel the eggs, slice in half (reserve the yolks) and give a small slice on the bottom of each half so they do not roll over.
3) Place all the ingredients in a food processor except the chives and the gorgonzola, pesto, and spinach. When smooth, season with salt and pepper, divide into thirds, and blend in the gorgonzola, pesto, and spinach each respectively into 1/3 of the mixture. When happy with taste and texture, place in a pastry bag and pipe in each half egg. Top with a slice of chive.
© April 2008 LuxuryWeb Magazine. All rights reserved.
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