Keith Corbin’s Deviled Eggs
Thomas J. Story
Savor this elegant and herbaceous take on everyone’s favorite appetizer.
This recipe and others like it can be found in the article How an L.A. Writer Created the Kind of Workplace You Thought Only Existed on T.V.
How to Make It
1
In a medium bowl, add egg yolks and use a fork to mix until smooth. Set aside egg whites. Add mayonnaise, mustard, vinegar, chervil, tarragon, and cayenne pepper, and mix well to combine. Season with salt to taste.
2
Spoon egg mixture into egg whites. Dust with paprika and garnish with minced chives.
Ingredients
8 large eggs, hardboiled and halved
3 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp Champagne vinegar
1 ½ tsp chopped chervil
1 ½ tsp chopped tarragon
½ tsp cayenne pepper
kosher salt, to taste
paprika
minced chives
Directions
1
In a medium bowl, add egg yolks and use a fork to mix until smooth. Set aside egg whites. Add mayonnaise, mustard, vinegar, chervil, tarragon, and cayenne pepper, and mix well to combine. Season with salt to taste.
2
Spoon egg mixture into egg whites. Dust with paprika and garnish with minced chives.
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