I love making (eating) deviled eggs in the summer. I think they’re one of those nostalgic dishes that reminds you of your childhood (definitely mine). These are kicked up a notch with cucumber slices on the bottom and jalapeno slices on top.
1 dozen large eggs
Salt and freshly ground black pepper
1 English cucumber, peeled, cut into 24 1/2″ slices
1 jalapeno, cut in 1/2, seeds and ribs removed, sliced very thin on a mandoline (they will be half moon shapes)
- Hard-boil the eggs. Start eggs in a pot of cold water covering them. Bring water to a boil. Once boiling, cook for 10 minutes, then remove from heat. Cool eggs in cold running water. Peel eggs, cut in half lengthwise, remove the yolk and keep separate from the whites.
- In a food processor, combine yolks, mayonnaise and mustard. I eyeball the mayonnaise and mustard amounts to my taste. Pulse until smooth and creamy. Season with salt and pepper to taste. Scoop into a pastry bag and reserve.
- Using a 1/4 tsp measuring spoon or small melonballer, scoop out the middle of the cucumber slices, to make a small hole in the middle. Place cucumbers on a serving platter with one egg white half on top. The eggs whites won’t slide around your plate when sitting on the cucumber!
- Cut a hold in the tip of the pastry bag and pipe the yolk filling into each white, being generous. Place 2 slices of jalapeno on top of each egg and sprinkle with paprika.