recipe
Deviled Eggs
by Brava Chef Andrew
About this Recipe
Deviled Eggs are a classic for a reason. This easy recipe from Chef Andrew comes together by hard-boiling the eggs in water in the Brava Loaf Pan, then mixing the cooked yolks with creamy, aromatic ingredients. Once the yolks are mixed, Chef Andrew recommends transferring the mixture to a plastic bag and cutting off a corner to use it like a pastry piping bag for filling the whites. Top with fresh chives, dill, cracked black pepper, and more paprika, if desired.
Ingredients
- 6.0 count eggs
- 2.0 tablespoons mayonnaise
- 1.0 tablespoons Dijon mustard
- 1.0 tablespoons finely chopped onion
- 1.0 tablespoons finely chopped celery
- 1.0 teaspoons white sugar
- 1.0 teaspoons white vinegar
- 1.0 teaspoons paprika
- Optional: fresh dill or chives for serving
- kosher salt and black pepper
Equipment
Brava loaf pan
plastic bag
medium bowl
Nutrition Information
Allergens: None
Instructions
-
1
Cook eggs
- Fill loaf pan with 4 cups water.
- Add 6 eggs to water.
- Slide loaf pan onto top shelf.
- Position loaf pan above bottom middle lamp.
- Press green button to begin cooking.
- When cook is complete, run cold water over eggs to prevent overcooking.
-
2
Prep filling
- Remove shells from hard boiled eggs.
- Slice hardboiled eggs in half lengthwise, separate yolks from egg whites by scooping out the yolks and keeping the whites intact.
- Transfer yolks to bowl along with mayonnaise, Dijon mustard, onion, celery, white sugar, white vinegar and paprika; mix well.
- Transfer mixture to plastic bag.
-
3
Pipe mixture into egg whites
- Cut off small corner of plastic bag.
- Slowly pipe mixture into cavity of each egg white.
- Top with chopped dill or chives, salt, and freshly cracked black pepper if desired.
-
4
Serve
- Refrigerate until ready to serve.