Coup d'Etat deviled eggs - KMSP-TV

Coup d'Etat deviled eggs

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Coup d'Etat Deviled Eggs

Ingredients

12 large eggs

(All ingredients below to taste)

Dash Franks Red Hot

Dash Tabasco

Dash Mustard Powder

Dash Salt (Cumin is option)

Equal parts Mayonnaise and egg yolks (approximately 2 cups)

6 Large Kalmata Olives (cut in halves)

Fresh Dill for garnish

Smoked Trout Roe for garnish

 

Instructions

Bring water to a boil, add eggs to boiling water, boil for 5 – 6 minutes.

While eggs are boiling create a simple syrup to simmer Olives in for a few minutes

Remove olives and put on cookie sheet with parchment put in oven on lowest setting to dry them (approximately 30 minutes)

Peel eggs & cut in half

Scoop out yolk and put in bowl

Combine all ingredients except dill, trout roe and olives with yolks in large bowl and mix together

Use dash of cumin salt in halved white of egg before adding mixture

Place mixture in halved eggs

 

Visit Coup d'Etat Minneapolis:  www.coupdetatmpls.com

Garnish with dill, olives and smoked trout roe

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