Deviled Eggs

Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse


1 dz farm fresh eggs

½ cup mayonnaise

1 T mustard

1 T sour cream

Pinch cayenne

Salt to taste

Place the eggs in a pot no more than 2 layers deep.  Cover with cold water.  Bring to a boil on the stove.  Reduce heat to a simmer.  Simmer for 6 minutes.  Remove from the heat and let cool in the water.  When cool enough to touch, peel and cut in ½ lengthwise.  Remove yolks and place them in a bowl with the other ingredients.  Mix until smooth.  Pipe back into the egg whites.  Top with different salads.

Fennel Celery

½ cup shaved fennel

½ cup shaved celery

1 tsp lemon juice

1 T extra virgin olive oil

1 T chopped chives

1 T chopped walnuts

Mix and season with salt and pepper.  Use some of this salad underneath the eggs to keep them from sliding on the platter.

Other Toppings

Smoked Salmon

Smoked Trout

Chopped Asparagus and Mushrooms

Smoked Ham

Anything you like