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Theodore Leaf takes a Traditional Southern appetizer and customizes it into a French delight.
Ingredients

MAYONNAISE INGREDIENTS:

  • 2 egg yolks
  • 2 tablespoons dijon mustard
  • 1 teaspoon white wine vinegar
  • 300ml vegetable oil
  • Kosher salt and ground pepper
  • Hint of lemon (optional)

DEVILED EGGS INGREDIENTS:

  • 6 eggs
  • 1 cup of gourmet mayonnaise (Sir Kensington)
  • 1 tablespoon Dijon mustard
  • ¼ cup whole grain mustard (maille)
  • ¼ cup fresh chives
  • 1 bunch micro-greens

MAYONNAISE

INSTRUCTION:

Place all ingredients in a glass measuring cup and blend using an immersion/ stick blender.

DEVILED EGGS INSTRUCTION:

HARD BOILED EGGS:

  • Place the eggs in a small pan and cover with cold water.

  • Simmer your eggs for 10 minutes.

  • Place the eggs in a bowl of ice water to stop the cooking and make peeling easier.

  • Cut the eggs in half lengthwise, use a glass of warm water to clean the knife in between cutting each egg to avoid making a mess

  • Next, cut a small notch in the bottom of the egg to make it sit flat.

  • Spread the micro green on a platter and arrange the eggs on top

DEVILED MAYONNAISE:

  • Mix your mayonnaise with the Dijon mustard, taste and add more Dijon if needed

  • Spoon the mayonnaise on top of the prepared eggs

  • Finally, top with whole grain mustard and chives

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