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Today's question

Candy | Aug 19, 200505:09 PM

This afternoon I made a big batch of deviled eggs to take to a party this evening. My thing with deviled eggs is to make them with sweet unsalted butter instead of mayo. Today I put in anchovies, red pepper, minced chives, dijon mustard, salt of course and some tabasco and whipe it up in the food processor and pipe into the whites. The butter always amazes people, they know something is different but cannot guess what it is.

So with Labor Day picnics and parties coming up, what is your favorite/best deviled egg preparation/recipe?

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