We’re lifting this particular recipe from a D Home holiday issue of yore, but it’s goodie. If you’re a fan of Lisa Garza (who shared some solid party planning tips in our current issue), the charming Sissy’s Southern Kitchen and Bar, and a good deviled egg, take heed. This is what you’ll be serving this weekend.
Be sure to check our original article for even more holiday recipes.
SISSY’S DEVILED EGGS
Owner/Executive Chef Lisa Garza, Sissy’s Southern Kitchen and Bar
Serves 10 to 12
Ingredients
12 eggs
7 tablespoons Hellmann’s mayonnaise
1 teaspoon champagne vinegar
2 teaspoons Dijon mustard
½ teaspoon Colman’s dry mustard
¼ teaspoon cayenne
1 tablespoon red curry paste
2 tablespoons chopped parsley, for garnish
1 ounce caviar ofchoice or tobiko, for garnish (optional)
½ cup crème fraîche, for garnish (optional)
Kosher salt and black pepper
Instructions
Place the eggs in a large pot of cold, salted water. Turn burner to high heat, bring to a boil, and decrease heat to a simmer. Cook for exactly 9 minutes. Remove from heat and im–mediately shock the eggs in ice-cold water.
Peel the eggs under cold running water. Halve the eggs. Scoop the yolks into a food processor and blend until smooth. Trim a small slice of egg white off the bottom of each white so it will sit still and upright when plated.
Add all remaining ingredients, except the red curry paste, to the food processor. Blend until smooth. Do not over-blend or mixture will separate. Transfer mixture to a bowl and fold in red curry paste. The mix should be slightly salty to balance flavor with unseasoned egg white.
Spoon the yolk mixture into a pastry bag or a large Ziploc bag and cut opening in corner. Pipe mixture into each white and fill completely. Garnish with parsley, a small dollop of crème fraîche, and a tiny spoon of caviar.
