Rick Bayless' deviled eggs recipe

Deviled Eggs

Adding mashed potato to the filling of this traditional hors d’oeuvre helps bind it.

6 eggs

1 medium red-skin boiling potato, peeled and cut into 8 pieces

1 tablespoon salt

2 tablespoon sweet pickle relish

2 tablespoon mayonnaise

1 tablespoon prepared yellow mustard

Put eggs and potatoes into a medium pot and add enough cold water to cover them by 1 inch. Add salt and simmer over medium-high heat for 10-15 minutes. Reduce heat to medium to medium-low and gently simmer for 9 minutes more.

Pour off water from pot. Transfer potatoes with a slotted spoon to a medium bowl, then put pot of eggs under cold running water to let cool for 3 minutes. Meanwhile, add relish, mayonnaise, and mustard to potatoes, thoroughly mash together with a fork, and set aside.

Peel and cut eggs in half lengthwise. Using a fork or spoon, carefully scoop out yolks, add them to the potato mixture, and mash together with a fork. Spoon filling onto hard-cooked whites, mounding filling slightly and covering whole cut side of egg. Garnish with chopped chives and/or bachelor’s button (which are edible), if you like.

Source: Rick Bayless.

Cook’s note: With no chives or bachelor’s button on hand, Italian parsley worked well for the garnish.