Description
A gourmet twist on classic deviled eggs featuring a creamy, tangy filling topped with butter-toasted pecans and a sweet maple glaze.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
Instructions
- Place eggs in a pot of cold water, bring to a boil, cover and remove from heat for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel.
- Slice eggs in half lengthwise and remove yolks to a mixing bowl.
- Mash yolks with a fork and mix in mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper until smooth.
- Spoon or pipe the filling back into the egg white halves.
- Melt butter in a skillet over medium heat, add pecans and maple syrup.
- Stir pecans for 3-5 minutes until caramelized and sticky, then cool on parchment paper.
- Press a few pieces of glazed pecans onto the top of each filled egg.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling/Sautéing
- Cuisine: American