Deviled Eggs with Hot Sauce
These classic deviled eggs are elevated with a touch of heat, creating a satisfying and flavorful appetizer. The creamy yolks are perfectly seasoned and piped back into the egg whites, offering a delightful contrast in texture. This recipe is a simple yet elegant dish, perfect for any gathering or a quick snack.
Ingredients
- 6 eggs Hard-boiled eggs
- 1 tablespoon Butter
- 1/4 teaspoon Cayenne pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour
- 1 pint Milk
- 1 egg Egg yolk
- 2 tablespoons Sherry wine (optional) (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut the hard-boiled eggs lengthwise. Remove the yolks and place them in a separate bowl.
- 2Add the melted butter, cayenne pepper, salt, and chopped parsley to the egg yolks. Mash the mixture very fine until smooth.
- 3Refill the egg whites with the mashed yolk mixture. Arrange the filled eggs on a platter.
- 4In a saucepan, melt 1 tablespoon of butter. Whisk in 1 tablespoon of flour and cook for 1 minute. Gradually whisk in the milk until smooth. Season with a pinch of cayenne pepper and salt. Continue stirring until the sauce thickens.
- 5Beat the yolk of one egg and temper it with a little of the hot sauce. Pour the tempered egg yolk mixture into the sauce and stir to combine. Season with salt and pepper to taste. If desired, add sherry wine.
- 6Pour the hot sauce over the deviled eggs and garnish with chopped parsley. Serve immediately.
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