Deviled Eggs

Yield: 24 deviled eggs

Ingredients

• 2 dozen hard-boiled eggs, halved, with yolks removed

• 350 g cooked egg yolks, passed through a food mill

• 150 g mayonnaise

• 50 g Dijon mustard

• 10 g fresh lemon juice

• 10 g sherry vinegar

• 10 g shallots, very finely minced

• 60 g celery, very finely minced and excess water squeezed out

• 4 g kosher salt

• Chives, cut into small batons, for garnish

Instructions

1. Remove the yolks from the hard-boiled egg halves and pass them through a food mill.

2. Place the milled egg yolks in a mixer fitted with a wire whip attachment. Whisk on medium-high speed for 2–3 minutes.

3. Stop the mixer and scrape down the sides of the bowl. Add the mayonnaise, Dijon mustard, lemon juice, sherry vinegar, and salt. Mix on medium-high speed for 2–3 minutes, until the filling is light and airy.

4. Turn off the mixer and add the minced shallots and celery. Mix on low speed until just combined.

5. Transfer the filling to a piping bag fitted with a star tip. Pipe the filling into the egg white halves.

6. Garnish with chive batons and serve.