MICHAEL BRYANT / Staff Photographer
Deviled eggs gussied up by chef Mitch Prensky with everything from truffle to chevre to lobster.
On the Side
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At Supper, a simple comfort food steps up
1 teaspoon Dijon mustard
2 teaspoons fresh goat cheese
1 teaspoon lemon juice
1 teaspoon chopped chives
Salt and pepper to taste
Asparagus tips, blanched and thinly sliced
1. Make a stuffing with all ingredients. Pipe into eggs.
2. Garnish with thinly sliced and blanched asparagus tips.
- From chef Mitch Prensky at Supper
Per serving: 132 calories, 7 grams protein, 1 gram carbohydrates, trace sugar, 11 grams fat, 215 milligrams cholesterol, 123 milligrams sodium, no dietary fiber.
On the Side: Classic Deviled Eggs Recipe
Makes 6 servings
6 eggs, hard-boiled, halved, with yolks separated out into a bowl
3 tablespoons mayonnaise
1 teaspoon sour cream
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon cayenne
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