VIDALIA DEVILED EGGS

Vidalia Deviled Eggs

Jeffrey Buben uses duck eggs from the Dupont Circle farmers market, but chicken eggs also work well.

12 eggs

1/2 cup mayonnaise

1 tablespoon butter, softened

2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

1 tablespoon cornichon, finely minced

2 tablespoons Vidalia onion, finely minced

1 teaspoon Colman's dry mustard

1/8 teaspoon cayenne pepper

1/8 teaspoon sugar

1 tablespoon La Chinata smoked paprika

salt and freshly ground pepper to taste

Optional: two slices country ham, cooked then minced

Cover the eggs with cold water in a large saucepan and add 1 tablespoon salt. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for ten minutes. Shock the eggs in cold water, then peel them.

Split the eggs in half and remove the yolks to a bowl.Using the back of a fork, mash them with the mayonnaise and butter until smooth. Add all remaining ingredients but paprika and ham, and mix well. Season with salt and pepper.

Fill a pastry bag with the yolk mixture and pipe into the hollowed whites. Top with the minced ham and a sprinkle of paprika.