Author Notes: Here's the deal with this recipe: it so forgiving! I've had a busy month of traveling and came home to find my eggs, mayo, Dijon and fresh chives in the fridge. Oh, and a bit of mixed greens to place these beauties on. Deviled eggs need a new name. Make your own favorite recipe for them, but here's what I did with mine: —TiggyBee
- 10 fresh eggs
- 2 teaspoons dijon mustard
- 1 tablespoon mayo
- 1 pinch cayanne pepper
- 1 finely chopped shallot
- garlic powder to taste
- salt and pepper to taste
- Hard boil the eggs and when cool, shell and slice them in half, placing the yolks into a separate bowl .
- Mix the egg yolks with the Dijon, mayo and salt & pepper, and what ever you choose! Meanwhile, mince a fresh shallot and sauté in olive oil until translucent and add the sautéed shallot to the egg yolk mixture when cooled.
- Spoon the egg yolk mixture into the cooled egg white halves and heat up a fry pan with butter. When the butter is browning, place the filled egg on yolk side down and sauté for about a minute, when it should be nicely crisped!