As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Comment: Dashes of cayenne and hot sauce make this devilish egg appropriately fiery. Makes 2 dozen. Yield: Ingredients: 12 large eggs, 3 roasted red peppers, finely chopped, 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon hot sauce, such as Tabasco (optional), 1 small red pepper, cut into small triangles, for garnish, 2 scallions, dark green parts only, cut into small triangles, for garnish, Fresh chives, cut into 1/2-inch pieces, for garnish. Instructions: 1. Prepare an ice-water bath; set aside. Place eggs in a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath. 2. When eggs are cool, peel and slice in half lengthwise. Carefully remove yolks, leaving whites intact, and transfer whites and yolks to separate bowls. Chill whites. 3. Add roasted peppers, mayonnaise, mustard, salt, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and chill until firm, about 30 minutes. 4. Fill each egg white half with yolk mixture. Garnish with red pepper, scallions, and chives to make devilish faces.
This recipe seems to be a spicy and flavorful twist on deviled eggs. The instructions are clear and easy to follow, and the garnishes add a fun touch to the presentation. It would be interesting to try this recipe with different types of hot sauce to see how the flavor profile changes.
27.04.2023 @ 02:02
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Comment: Dashes of cayenne and hot sauce make this devilish egg appropriately fiery. Makes 2 dozen. Yield: Ingredients: 12 large eggs, 3 roasted red peppers, finely chopped, 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon hot sauce, such as Tabasco (optional), 1 small red pepper, cut into small triangles, for garnish, 2 scallions, dark green parts only, cut into small triangles, for garnish, Fresh chives, cut into 1/2-inch pieces, for garnish. Instructions: 1. Prepare an ice-water bath; set aside. Place eggs in a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath. 2. When eggs are cool, peel and slice in half lengthwise. Carefully remove yolks, leaving whites intact, and transfer whites and yolks to separate bowls. Chill whites. 3. Add roasted peppers, mayonnaise, mustard, salt, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and chill until firm, about 30 minutes. 4. Fill each egg white half with yolk mixture. Garnish with red pepper, scallions, and chives to make devilish faces.
This recipe seems to be a spicy and flavorful twist on deviled eggs. The instructions are clear and easy to follow, and the garnishes add a fun touch to the presentation. It would be interesting to try this recipe with different types of hot sauce to see how the flavor profile changes.