Deviled Eggs

By Marge Perry & David Bonom
Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good!
  • Course: Appetizer


  • cayenne pepper
  • Dijon Mustard
  • eggs
  • finely chopped chives
  • finely chopped sweet gherkin
  • Mayonnaise
  • Paprika
  • Sea salt
  • sour cream


  1. Combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water
  2. Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl
  3. Place the egg whites, cut side up, on a serving platter. Fill a pastry bag fitted with a star tip and fill the indentations with the yolk mixture