Double Deviled Eggs
- Total Time:
- 0 hour(s)
- 15 mins
A double dose of the fruity Basque pepper Piment d'Espelette makes these appetizers wickedly good. Simply double or triple the recipe as necessary to serve a crowd.
6 hard-boiled eggs, cooled and peeled
1/4 cup mayonnaise
1 teaspoon KL Keller Espelette Pepper Mustard
Ground black pepper
Halve the eggs lengthwise and carefully scoop the yolks into a small bowl.
Mash the yolks with the mayonnaise and Espelette Pepper Mustard. Stir to blend well. Season to taste with fleur de sel and black pepper.
Carefully spoon or pipe the egg yolk mixture back into the egg whites and arrange the deviled eggs on a platter. Sprinkle additional Piment d'Espelette over the eggs as a garnish.