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Adapted from Classic Deviled Eggs by Alex Witchel for NYT Cooking
Prep time & cook time: 45 min
Yield: 12 halves
Ingredients
*Ingredients available at the Saratoga Farmers’ Market
● 6 large eggs*
● 1 teaspoon Dijon mustard
● 1 to 2 dashes Tabasco sauce, to taste
● Salt, to taste
● ¼ teaspoon freshly ground black pepper
● 1 tablespoon snipped fresh chives
● 3 tablespoons Puckers Gourmet Masabacha*
● Paprika, for garnish
● Lettuce greens or microgreens*
● Whole fresh chives, avocado, or more Masabacha*, for additional garnishes
Preparation
1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in Pucker’s Masabacha.
3. Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter of lettuce or micro-greens; add additional garnishes as desired.
This Week’s Article: Fermented Foods at the Farmers’ Market offer Healthful Benefits
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