Velvet Deviled Eggs
This recipe is from the cookbook, The Art of the Host by Alex Hitz. I absolutely love the creaminess with subtle cheese flavor. I love a good old fashioned deviled egg with mustard and pickles but this recipe will be on repeat for always!
This recipe can be so loosely followed too. Change the proportions to fit your tastes and amount of eggs you have on hand.
30 hard-boiled eggs, peeled and the white removed
1 1/2 c Mayonnaise
1-2 shallots finely minced
1 teaspoon Kosher salt
1/4 teaspoon pepper
3/4 pound Gruyere cheese, finely grated
1 tablespoon Parmesan cheese, finely grated
1 tablespoon + dill, fresh is best but dry also works
5 gherkin dill pickles, finely diced - garnish
In the bowl of a food processor, place all ingredients except pickles and process until very smooth. Transfer to a piping bag fitted with a star tip. Seal the end with a rubber band and stand in a tall glass with the tip facing up. (see video for visual) Refrigerate for at least 8 hours and up to 3 days before serving.
When you're ready to serve, pipe the mixture into your egg whites for deviled eggs or onto small toasts for an open faced sandwich. Garnish with gherkin pickles.