Elevate your deviled eggs with this fancy recipe that combines creamy deviled egg filling with flaky puff pastry cups. Perfect for parties or special occasions, these deviled eggs are sure to impress.
Ingredients: 6 fresh eggs. 1 sheet of puff pastry. 2 tablespoons mayonnaise. 2 teaspoons Dijon mustard. 1 teaspoon white wine vinegar. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Chopped fresh chives for garnish.
Instructions: Preheat your oven to 400F 200C. Boil the fresh eggs for 10 minutes, then transfer them to an ice bath to cool and peel them. While the eggs are boiling, roll out the puff pastry sheet and cut it into 12 small squares. Place each square into a muffin tin to form pastry cups. Bake in the preheated oven for 10-12 minutes or until they are golden brown and puffed. Once the eggs are peeled, cut them in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash them with a fork. Add mayonnaise, Dijon mustard, white wine vinegar, salt, black pepper, and paprika to the mashed yolks. Mix until smooth and creamy. Scoop the deviled egg mixture into a piping bag or a plastic sandwich bag with the corner snipped off. Pipe the deviled egg mixture into the cooled pastry cups. Garnish each deviled egg pastry cup with chopped fresh chives. Serve and enjoy your Fancy Deviled Eggs in Pastry Cups!
Carson R
