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Ingredient
Rosemary Cross-Top Deviled Eggs
Introduce
Chef :
TalliorRosemary Cross-Top Deviled Eggs
The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts.
Ingredient
Food ration :
6 servingsCooking time :
30 minutes
1/4 teaspoon
minced onion
1 teaspoon
Dijon mustard
1 teaspoon
sweet pickle relish
1-2 dashes
Tabasco sauce
1/4 teaspoon
fresh ground pepper
3 tablespoons
mayonnaise
Cooking instructions
* Step 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.
* Step 2
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add onion, mustard, pickle relish,Tabasco, salt and pepper. Stir in mayonnaise.
* Step 3
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with the rosemary in a cross pattern. Arrange in a spoke design on a platter over cabbage or red lettuce leaves; chill until ready to serve.
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