Deviled Eggs with Pickapeppa Mayonnaise
- 4 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon English powdered mustard
- 1 teaspoon Dijon mustard
- 4 drops hot sauce
- Salt
- 1/2 cup mayonnaise
- 4 tablespoons Pickapeppa sauce
- 2 tablespoons chopped chives
- Put the eggs in a heavy saucepan that will just hold them in one layer, cover them with cold water by 1 inch, and bring to a boil over high heat.
- The moment the water boils, remove the pan from the heat, cover it, and let stand 10 minutes.
- Then immediately cool the eggs under cold running water.
- If the water is not cold, add some ice.
- Peel the eggs, slice them lengthwise, and scoop out the yolk.
- Put the yolks in a bowl and mix with the sour cream, powdered mustard, Dijon mustard, and hot sauce until smooth.
- Taste for salt.
- Put the mixture back in the egg whites and put the egg halves on plates with the flat side down.
- Mix the mayonnaise and the Pickapeppa sauce together, and spoon over the eggs to "nap" them.
- Garnish the eggs and plates with the chives.
eggs, sour cream, powdered mustard, mustard, hot sauce, salt, mayonnaise, pickapeppa sauce, chives
Taken from www.epicurious.com/recipes/food/views/deviled-eggs-with-pickapeppa-mayonnaise-100846 (may not work)