Summary
Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with Dijon mustard, puréed beets, mayonnaise, and chives, then scooped into the hard-boiled egg whites and topped with smoked blue cheese, for an earthy riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
Ingredients
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons puréed beets
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh chives
- Kosher salt
- Freshly ground black pepper
- Rogue Creamery’s Smokey Blue Cheese, for garnish (optional)