Parmesan Chive Deviled Eggs
How to Make Parmesan Chive Deviled Eggs
- Place eggs in a single layer on the bottom of a pot. Cover eggs with 1-2 inches of cold water. Add salt.
- Put pot with eggs on high flame until the water is boiling. Reduce the flame to low for 1 minute. Remove from heat.
- Allow eggs to stand in pot, covered, for 15 minutes. If you let them stand for less, the yolks will not be set; if longer, the yolks will develop a heinous green film around them. Test one egg for doneness by spinning one. A cooked egg will spin rapidly and underdone one will spin slowly and wobble some. If not done let stand 3 more minutes.
- Carefully place eggs into a large bowl filled with ice water. If ice is unavailable to you, place in cold water that you refresh every minute. This step makes peeling the eggs much easier, as the cold water shocks the egg into pulling away from the shell.
- Carefully peel eggs, trying to ensure that the white stays intact. Rinse with cold water to remove any shells left over.
- Slice eggs in half lengthwise. To make them look even neater, wipe the knife with a wet cloth between cutting eggs, so that the yolk from one doesn’t stick to the white of another.
- Carefully remove yolks and place in a medium sized bowl. Mash yolk until broken into small crumbs.
- Parmesan Chive Yolks:
- Combine oil, mayonnaise, Parmesan and 1Tbsp chopped chives with the mashed yolks. Mix until smooth.
- Place yolk mixture in plastic bag, shifting to one corner. Cut 1/3 inch off of corner.
- Squeezing the bag gently, pipe the yolk mixture into the egg halves, rotating in a circle to produce a swirly effect.
- Garnish with chopped chives.