- Agoston Haraszthy born (1812)
Chef David Burke
- 12 hard-boiled eggs, peeled
- 1 Tablespoon mayonnaise
- 1 Tablespoon sour cream
- 1 Teaspoon smoked paprika
- 1/2 Teaspoon Old Bay seasoning
- 1/2 Teaspoon cayenne
- 2 Tablespoons mustard oil*
- 1 Teaspoon Espelette pepper
There are no special tricks to my deviled eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.
Cut the eggs in 1/2 lengthwise and gently remove the yolks. Set aside the egg whites on a platter. Pass the yokes through a fine strainer and add to a medium-sized bowl. Mix in the mayonnaise, sour cream, paprika, cayenne, and Old Bay and season with salt and freshly ground pepper. Add the yokes to a pastry bag with a star tip. Pipe about 1 ounce into each egg white and drizzle with mustard oil and the Espelette.
*Mustard oil is oil that has been infused with mustard seeds. If you cannot find mustard oil, feel free to substitute with 2 tablespoons of regular oil mixed with 1 teaspoon of mustard powder.