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Deviled Eggs by Paul Carlson

Brunch isn’t complete without a side of deviled eggs. Dusted with spices and full of flavor, this recipe by Paul Carlson of 9 Bean Rows was originally in the January 2016 issue of Traverse, Northern Michigan’s Magazine.

Serves 6

 

Ingredients

  • 6 farm-­fresh eggs
  • 1/4 cup mayonnaise (homemade preferred)
  • 1 teaspoon strong Dijon mustard
  • 1 teaspoon champagne vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon capers, rinsed, drained, and chopped
  • fresh chives, finely chopped
  • 12 marinated anchovies (optional)
  • paprika

Preparation

Rinse eggs and place them in a saucepan covered by one inch of cold water. Heat pan over high heat until water is fully boiling then reduce heat to low for 1 minute. Remove pan from heat, cover and allow eggs to sit for 12 to 14 minutes.

Place pan with eggs under cold running water until eggs are cool to the touch. Peel the eggs and cut them in half lengthwise. Scoop out egg yolks and transfer to a fine sieve; arrange egg­white halves on a serving tray.

Press egg yolks through the fine sieve into a medium mixing bowl. Using a rubber spatula, gently fold in the remaining ingredients (except chives and anchovies) until thoroughly mixed. Transfer egg yolk mixture to a pastry bag and pipe into scooped­out egg whites.

Garnish by sprinkling with chopped chives, placing an anchovy on top of each egg and dusting lightly with paprika.