A Bite to Remember (continued)
From sozzled celery to chicken "faux gras," these holiday hors d'oeuvres will sparkle at seasonal soirees.
Herbed Deviled Eggs
Ingredients:
• 12 hard-boiled eggs
• 2 jalapeños, minced
• 1 tsp. finely chopped chervil
• 1 tsp. finely chopped tarragon
• 1 tsp. finely chopped parsley
• 2 tbsp. Dijon mustard
• 1/2 cup mayonnaise
Directions:
1. Peel eggs and cut in half lengthwise. Carefully scoop out yolks and transfer to food processor, reserving whites. Add jalapeños, herbs, mustard and mayonnaise and process quickly to combine.
2. Spoon mixture into egg white halves and serve. (Deviled eggs can be made up to 2 hours ahead, then covered and chilled until serving.) Makes 24.
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