Ingredients with Measurements:
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Louisiana Gold hot sauce
- 1 tablespoon prepared horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Fork or whisk
- Piping bag or plastic bag with corner snipped off
- Serving platter
Step-by-step instructions:
1. Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. Drain the eggs and rinse with cold water until cool enough to handle.
3. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
4. Mash the yolks with a fork or whisk until they are crumbly.
5. Add the mayonnaise, Dijon mustard, Louisiana Gold hot sauce, prepared horseradish, salt, and black pepper to the mixing bowl. Stir until well combined and smooth.
6. Spoon the yolk mixture into a piping bag or plastic bag with a corner snipped off. Pipe the mixture into the egg white halves.
7. Sprinkle paprika over the deviled eggs for garnish.
8. Serve immediately or cover and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cooking the eggs
Serving size:
- 24 deviled egg halves
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 1g
- Protein: 4g
Substitutions for ingredients:
- Louisiana Gold hot sauce can be substituted with any hot sauce of your choice.
- Prepared horseradish can be substituted with fresh grated horseradish.
Variations:
- Add chopped bacon or diced jalapenos to the yolk mixture for added flavor and texture.
Tips and tricks:
- To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water.
- Use a piping bag or plastic bag with a corner snipped off to make filling the egg white halves easier and more precise.
- For a smoother yolk mixture, use a food processor or blender.
Storage instructions:
- Store the deviled eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Deviled eggs are best served cold, but if you prefer them warm, place them in a microwave-safe dish and heat for 10-15 seconds.
Presentation ideas:
- Arrange the deviled eggs on a platter and garnish with fresh herbs, such as parsley or chives.
Garnishes:
- Paprika, fresh herbs, chopped bacon, diced jalapenos
Pairings:
- Louisiana Gold hot sauce horseradish deviled eggs pair well with a variety of dishes, including grilled meats, salads, and sandwiches.
Suggested side dishes:
- Coleslaw, potato salad, macaroni and cheese
Troubleshooting advice:
- If the yolk mixture is too thick, add a little more mayonnaise or hot sauce to thin it out.
- If the yolk mixture is too thin, add more mashed egg yolks to thicken it up.
Food safety advice:
- Always wash your hands and utensils thoroughly before and after handling raw eggs.
- Store deviled eggs in the refrigerator at or below 40°F to prevent bacterial growth.
Food history:
- Deviled eggs have been a popular appetizer in the United States since the 1940s.
Flavor profiles:
- Spicy, tangy, creamy
Serving suggestions:
- Serve the deviled eggs as an appetizer or snack.
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