Silky deviled eggs balanced with lemon-thyme mustard and a restrained touch of truffle mustard.
Prep
25 minutes
Cook
12 minutes
Serves
12 deviled egg halves
Difficulty
Easy
At the Lello table
Silky deviled eggs balanced with lemon-thyme mustard and a restrained touch of truffle mustard. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
Hard-boil the eggs for 11 minutes, chill and peel.
Halve and mash the yolks with mayonnaise, both mustards and vinegar until smooth.
Pipe or spoon the filling into the whites and finish with chives.
Cook’s notes
Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve cool but not refrigerator-cold.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
