Philadelphia - August 19, 2009

The Yolk's on You

Mitch Prensky's Beet Deviled Eggs with Smoky Blue Cheese

When cooking, you tend to put all your eggs in one basket (the frozen foods basket, to be precise). Free yourself from your comfort zone with this sophisticated yet simple side dish from Supper chef/owner Mitch Prensky.

Mitch Prensky’s Beet Deviled Eggs with Smoky Blue Cheese
Makes twelve

Ingredients
6 eggs
3 tbsp. mayonnaise
1 tsp. Dijon mustard
2 tsp. pureed beets
1 tsp. lemon juice
1 tsp. chopped chives
Crumbled smoky blue cheese for garnish (Prensky likes Rogue Creamery’s)
Salt and pepper to taste

1. Hard boil eggs.

2. Cut them in half and place yolks in a separate bowl.

3. Combine yolks with remaining ingredients and pipe into egg halves.

4. Garnish with blue cheese and a dash of salt and pepper.

Now you’re ready to come out of your shell.

Don’t feel like making them yourself? Buy them at Supper, 926 South Street (215-592-8180 or supperphilly.com). For more kitchen inspiration, go to dailycandy.com/recipes.