Asparagus Deviled Eggs

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This weekend, my friend April and I hosted a small gathering of friends to celebrate the re-definement (retirement) of our friend Judy. It was the hottest day of 2014 and perfect for champagne cocktails, fried chicken and waffles, fruit salad and asparagus deviled eggs. As Judy likes to say, “yum, yum, yum!”

I love things that can be made in advance for brunch celebrations. These were perfect because they were portable and delicious. I always forget how much labor is involved in deviled eggs -but these are so worth it and perfect for the season!

Asparagus Deviled Eggs

  • 12 large eggs
  •  1 bundle, asparagus spears
  • 1/2 cup  mayonnaise
  • 1/4 cup smooth Dijon – or more to taste
  •  white pepper, to taste
  • old bay seasoning, to taste

Hard-boil eggs using whichever method you prefer.

Roast asparagus spears until bright green and tender. Cut 1/2-inch off the tips of each spears. Puree remaining asparagus in food processor. Smear on a paper towel to remove some moisture.

Peel your eggs. Cut each in half lengthwise . Remove the yolks and add to a stand up mixer. Whip together remaining ingredients and asparagus puree. Season.

Spoon our pipe the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with a reserved asparagus tip (you’ll be a little short of what you need), and the remaining with the extra shallot, scallion or chives. Wrap tray in plastic and keep in fridge until ready to serve.

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