Recipe from Lindsay Autry
Lindsay Autry’s secret to genius deviled eggs
1. Use a sieve or fine strainer to sift the boiled egg yolks, forcing the yolk through the fine mesh. This will give you a fluffy and smooth deviled egg filling.
Stir mayo, mustard and Cayenne into yolks. Fold in chopped pickles.
2. Be creative with your fillings and garnishes! Change the style of mustard – Dijon, grainy, or spicy brown. Add your favorite spice or herb.
Press egg white halves into mix of Cajun spices and fresh chopped dill.
3. We placed some slices of prosciutto in a 250F degree oven for 30 minutes to make deliciously crispy chips that you can break and place on top of your deviled eggs.
4. If you don’t have a pastry bag, use a zipped plastic bag. Just snip a corner to create a small hole for piping.
A zipped plastic bag makes a good pastry bag. Just snip off a tip for piping.
If you’re using a plastic bag to pipe the filling, use back and forth, zigzag strokes to make a more attractive presentation.