Buttery Deviled Eggs

Name: Buttery Deviled Eggs
Ingredients: 8 large eggs; 2 teaspoons Champagne vinegar; 1 teaspoon extra-virgin olive oil; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 2 medium radishes, finely diced (about 1/3 cup); 3 tablespoons unsalted butter, softened; 1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 1/4 cup microgreens

10 ingredients

4 steps

Ingredients

8 large eggs
2 teaspoons Champagne vinegar
1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 medium radishes, finely diced (about 1/3 cup)
3 tablespoons unsalted butter, softened
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup microgreens

Directions

1

Arrange eggs in a single layer in a large saucepan with enough salted water to cover. Bring to a boil; cook 1 minute. Cover pan; remove from heat. Let stand 8 minutes; drain.
2

Place eggs under cold running water until just cool enough to handle. Tap eggs on a hard surface until cracks form; peel. Discard shells.
3

Combine vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and radishes in a small bowl; toss to coat. Set aside.
4

Slice eggs in half lengthwise; carefully remove yolks. Combine egg yolks, butter, mayonnaise, and mustard in the bowl of a food processor; process until smooth and light, scraping bowl as needed. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Spoon or pipe yolk mixture evenly into egg white halves (about 1 tablespoon per egg half). Top filled eggs evenly with radish mixture. Arrange egg halves on a serving plate; sprinkle evenly with microgreens.