Deviled Eggs
Tove Nilsson
Although eggs are the stars of the show at breakfast and brunch, this savory snack from Tove Nilsson’s Eggs makes an equally good impression.
Ingredients
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- Piping Bag
- Immersion Blender
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- 4 boiled 11-minute eggs, cooled and peeled
- ½ cup (110 g) American-Style Whole-Egg Mayonnaise, divided
- 2 tablespoons finely chopped chives, divided
- ½ teaspoon Spanish smoked paprika, divided
- ⅛ teaspoon salt
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- 1 egg
- 2 teaspoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 ½ cups (360 ml) neutral oil, such as canola or sunflower
- salt
Directions
Begin with simmering water. Simmer room-temperature eggs gently for 11 minutes and avoid rapid boiling. Peel eggs.
Carefully cut the eggs in half lengthwise and remove the yolks with a small spoon, transferring them to a medium bowl.
Crack another egg into the immersion blender cup or another tall, narrow container.
Add the vinegar and mustard.
Pour in the oil.
Lower the immersion blender to the bottom of the container and blend until a thick mayonnaise forms. Season with salt and more vinegar if needed
To the bowl with the yolks, add half the mayonnaise, and whisk until smooth. Fold in the rest of the mayonnaise, half the chives, half the paprika, and the salt.
Using a piping bag or spoon, pipe or spoon the yolk mixture into the egg whites. Sprinkle with the remaining chives and paprika.