Cafe R + D Deviled Eggs

The Best Deviled Eggs
Cafe R + D Deviled Eggs
I adore the deviled eggs at Cafe R + D and this is my attempt at recreating them at home. The interesting thing is that most deviled eggs contain mustard but these do not plus the added crunch of celery.
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  1. 4 eggs
  2. 1 Tablespoon mayonnaise
  3. 1/4 teaspoon Worcestershire
  4. 2 Tablespoons minced celery
  5. 1 Tablespoon sweet relish
  6. 1/8 teaspoon Horseradish
  7. Dash of Tabasco
  8. 1/8 of a teaspoon kosher salt
  9. Freshly ground black pepper to taste and as a garnish
  10. 2 teaspoons chopped flat leaf parsley for garnish
  1. Put the eggs in a small saucepan and cover with cold water. Bring the water to a slow boil and let boil for 2 minutes. Turn off the burner. Cover. Let sit for 10 minutes.
  2. Drain the hot water from the eggs and cover the eggs with cold water and add ice cubes (this keeps the yolks bright yellow instead of gray and makes the eggs easier to peel). Let stand for 2 minutes.
  3. Meanwhile combine the rest of the ingredients in a medium size bowl. Peel the eggs, slice in half and remove the yolks placing them in a separate small bowl. Lightly fluff the yolks with a fork to break them up. Add the yolks to the other ingredients using a spatula to mix and to keep the texture smooth and creamy. The consistency should be thick and chunky so that it will stand up in the eggs but if your yolks are big you may need to add a little bit more mayonnaise but just be careful to not over do it.
  4. Spoon the yolk mixture into the sliced eggs with a high peak for a rustic look. Sprinkle with the parsley and freshly ground pepper and serve. Viola Cafe R + D deviled eggs recreated at home!
Adapted from Cafe R + D
Adapted from Cafe R + D

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