“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.”
READY IN:
1hr
SERVES:
36
YIELD:
36 halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
  2. Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
  3. Spoon into pastry bag (use a star tip for pretty filling!).
  4. Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
  5. Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.

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