A spicy appetizer that are irresistably addictive.
6 large eggs
2 teaspoons white vinegar
1/4 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons hot sauce
1/2 teaspoon salt
Crumbled blue cheese, for garnish
Celery leaves, for garnish
Extra hot sauce, for garnish
Hard boil your eggs and set in an ice bath to cool.
Using a sharp knife or a piece of thread wrapped around your fingers like you would floss, slice the eggs in half from top to bottom. Pop the yolks out of each egg and place into a small mixing bowl.
Mash the yolks with a fork and stir in the mayonnaise, Dijon, hot sauce, and salt. Mix well until everything is nice and smooth and divide the yolk mixture back into the egg whites.
If you’re just looking to get the yolks in there, a spoon will do just fine. If you’re going for a snazzier look, transfer the yolk mixture into a zip top plastic bag or piping bag and dollop a little swirl into each white.
Arrange the eggs onto a serving platter and top with a bit of blue cheese, a drop or two of hot sauce, and a sprig of celery leaf.
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