East Coast Deviled Eggs
East Coast spices are typically found in seafood and fish dishes but, they also add a wonderful flavour to dips or mayonnaise-based sauces.
Ingredients
- 8 eggs
- ⅓ cup mayonnaise
- 1 Tbsp East Coast blend, ground
- ½ celery branch, chopped finely
- 3 green shallots, chopped finely
- Salt and pepper, to taste
Method
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1
Place the eggs in a pan and cover with minimum 1-inch of cold water.
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2
Bring to a boil. As soon as the water boils, cover the pan, remove from heat and let rest 7 to 8 minutes.
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3
Remove the eggs from the pan and dip them in cold water. Let cool in the water for 5 minutes, then peel.
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4
Mix the ground spices and mayonnaise. Let rest refrigerated for at least 30 minutes.
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5
Cut the hard-boiled eggs in two, lengthwise. Remove the yolks and transfer to a bowl.
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6
Mash the yolks, using a fork, then add celery, shallots and mayonnaise.
Salt and pepper to taste. Mix well.
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7
Using a pastry pocket or a spoon, stuff the eggs with the yolk preparation.
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8
Decorate with the green clippings of shallots.
