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DEVILED EGGS A LA ZABAR’S

12 large eggs
l tbsps. salt
l-l/4 tsp. salt
3 medium shallots finely minced
2 tbsps. butter
l/2 cup sour cream
l/3 cup Hellman’s
l/8 tsp. paprika
l/4 cup chives, finely chopped
Zest of 3 lemons finely chiopped
Caviar for topping ( optional) Leave eggs in carton – the day before hard boiling them turn the carton on its side – make sure carton is tightly closed.
Place eggs in saucepan and cover with cold water and add one tablespoon of salt. bring water to a full boil – turn down heat and boil for l minute. turn off heat and allow eggs to stay in pan for l5 mins. Rinse eggs in cold water for 5 mins. Peel eggs undercold running water
Cut eggs in half lengthwise. Put yolks in a bowl. Put whites on a plate and efrigerate for l hour to cool. Mash yolks with a forik- add sour cream, mayo, l-l/4 tsp, salt
and paprika. Whisk until well blended – add sauteed shallots****
Fill the whites with yolk mixture – fill with enough to make a mound. Sprinkle each with chopped chives and lemon zest. If ylou want sprinkle with caviar.

****Saute the minced shallots in butter until tender = aboug 3 mins. Set aside to cool.

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https://recipes.connorbowen.com/recipe/deviled-eggs-a-la-zabars/